Lemon Tart?!
(We've since had a falling out and it'd be awkward to ask)
Does anyone have a recipe for Lemon Tart?
I'd love you forever, practically.
Answers: My friend's mom made lemon tart, and I really want to know how to make it.
(We've since had a falling out and it'd be awkward to ask)
Does anyone have a recipe for Lemon Tart?
I'd love you forever, practically.
Ingredients:
Pastry dough for double crust pie(9-inch)
1 tablespoon grated lemon peel
1/2 cup margarine or butter
1/4 cup all purpose flour
1/8 teaspoon of ground nutmeg
2 cups of granulated sugar
2/3 cup of lemon juice
3/4 cup of granulated sugar
6 eggs ( large)
directions:
Cream 1/2 cup of butter, gradually add 2 cups of sugar, beating well. Add eggs beat well after adding each one.
Combine flour and 3/4 cup sugar; add to the creamed mixture alternately with lemon juice, beginning and ending with the flour mixture. Stir in grated lemon peel.
Form pastry dough into 3-inch tarts and sprinkle lightly with nutmeg.
Divide the filling among the tarts.
Place the tarts on an ungreased baking sheet and bake at 350°F (175°C) for 15 to 20 minutes, or until lightly browned.
this shall make 8 full servings
5 Free Range Eggs
190g Caster Sugar
250ml Double Cream
4 Lemons (Juice And Zest)
Butter (For Greasing)
Flour (For Dusting)
225g Ready Made Shortcrust Pastry
Icing Sugar (For Dusting)
Preheat the oven to 200C/400F/Gas 6.
For the lemon tart, crack the eggs into a bowl and whisk gently to break up the yolks. Add the sugar and mix well. Add the cream and the lemon juice and stir. Pass the mixture through a sieve, then add the lemon zest and set aside.
Grease a 20cm/8in flan ring with butter. Roll out the pastry on a lightly floured surface to make a circle large enough to fit over the flan ring. Using the rolling pin, carefully lift the pastry over the ring and gently press into the ring. Allow the pastry to overhang the edges of the ring slightly. Line with a circle of greaseproof paper and fill with rice or baking beans.
Transfer to the oven and bake for about 15 minutes. Remove from the oven and remove the beans and greaseproof paper, then return to the oven for five minutes, or until the tart case is lightly browned.
Turn the oven down to 150C/300F/Gas 2 and pour the lemon mixture into the tart case. Bake in the oven for about an hour, or until the filling is just set and the pastry is golden-brown.
Remove the tart from the oven and trim off the edges of the pastry. Leave to cool completely, then place in the fridge to chill for about two hours.
Preheat the grill to medium.
Dust the top of the tart generously with icing sugar then place under the grill until caramelised