Baked Lemon Tart Recipe

1. 1

   Preheat oven to 180C/350F.

2. 2

   Roll pastry out to a thickness of about 3 mm (a little more than 1/10 in) and line flan tin with pastry.

3. 3

   Prick pastry gently with a fork.

4. 4

   Press a sheet of foil out over pastry and into the corners.

5. 5

   Bake in a preheated oven for about 15 min.

6. 6

   Remove foil and continue cooking till pastry is light brown in color.

7. 7

   Meanwhile, in a bowl mix Large eggs, sugar, grated lemon rind and cream.

8. 8

   Fold in lemon and orange juice.

9. 9

   Pour preparation into the baked pastry shell and bake in a preheated oven for about 12 to 15 min till the centre of the custard appears to have just set.

10. 10

    Allow tart to cold before carefully unmoulding.

11. 11

    A short while before serving, peel the extra lemon, using a small sharp knife, removing all the white skin as well.

12. 12

    Cut lemon into thin slices about 2 mm thick.

13. 13

    Arrange lemon slices over tart in a circular pattern and sprinkle the top generously with icing sugar.

14. 14

    Place under a warm grill for 1 to 2 min to heat the icing sugar and give the top of the tart a lovely glaze.

15. 15

    Cut into slices and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.