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Ingredients
- 175 gm Plain flour, (6oz)
- 125 gm Butter, melted (4oz)
- 40 gm Icing sugar, (1 1/2oz)
- 1 Tbsp. Cool water
- 125 gm Caster sugar, (4oz)
- 3 x Large eggs, size 3
- 142 ml Double cream, (5fl ounce) Grated rind and juice of 2 lemons Lemon slices, icing sugar and shredded lime, to decorate
Directions
- Mix together the flour, butter, icing sugar and water. Press the soft dough into the base and up the sides of a 20cm (8inch) fluted flan ring.
- Pierce the base several times and bake blind on a baking tray in a preheated oven 190 C/375 F/Gas Mark 5 for 20 min, till golden brown.
- Reduce the oven temperature to 150 C/300 F/Gas Mark 2.
- Place the caster sugar, Large eggs, cream and lemon rind and juice in a bowl.
- Whisk together till blended, then carefully pour into the cooked pastry case. Return to the oven and cook for a further 35-40 min, till set.
- Arrange lemon slices on top, sprinkle generously with icing sugar and place under a preheated grill for 2-3 min till golden brown. Sprinkle with grated lemon rind and serve with creme fraiche or possibly cream.
- NOTES : Delicious citrous tart, serve with creme fraiche.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 107g | |
| Recipe makes 6 servings | |
| Calories 364 | |
| Calories from Fat 216 | 59% |
| Total Fat 24.52g | 31% |
| Saturated Fat 14.44g | 58% |
| Trans Fat 0.0g | |
| Cholesterol 165mg | 55% |
| Sodium 186mg | 8% |
| Potassium 108mg | 3% |
| Total Carbs 28.94g | 8% |
| Dietary Fiber 0.9g | 3% |
| Sugars 2.03g | 1% |
| Protein 7.46g | 12% |
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