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Lemon Fudge Tart




Source of Recipe


Sainbury's


List of Ingredients




3 medium lemons
175g (6oz) shortbread biscuits, crushed
150g (5oz) butter, melted
3 medium eggs
100g (4oz) caster sugar
25g (1oz) milk chocolate drops
mini chocolate eggs and lemon rind to decorate




Recipe



Preheat the oven to 150°C/300°F/gas mark 2

Place the crushed biscuits in a mixing bowl and stir in 50g (2oz) melted butter. Press into the base of a 20cm (7 inch) round baking dish and freeze whilst preparing the topping.

Grate the rind of the lemons finely and extract the juice. Place in a jug along with the remaining melted butter, eggs and sugar. Mix well together.

Pour over the biscuit base and bake for 40 minutes until set. Allow to cool then loosen round the edge using a palette knife. Chill for 2 hours.

Just before serving, melt the chocolate in a small heatproof bowl above a saucepan of simmering water. Remove from the saucepan.

Carefully lift out the tart on to a serving plate and, using a teaspoon, drizzle the melted chocolate over the top. Decorate with chocolate eggs and lemon rind and slice to serve.

Cook's tip:
If preferred, you can decorate the tart without turning it out - simply serve straight from the baking dish.