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Lemon Tart Recipe
|Plain flour||6 Ounce|
|Iced water||2 Tablespoon|
|Castor sugar||1 Pound|
|Melted butter||2 Ounce|
Serving size: Complete recipe
Calories 4410 Calories from Fat 1821
% Daily Value*
Total Fat 207 g318.3%
Saturated Fat 123.6 g617.9%
Trans Fat 0 g
Cholesterol 1333.6 mg
Sodium 1050.1 mg43.8%
Total Carbohydrates 606 g201.9%
Dietary Fiber 10.2 g40.9%
Sugars 455.7 g
Protein 39 g77.6%
Vitamin A 133.6% Vitamin C 164.3%
Calcium 25.8% Iron 29%
*Based on a 2000 Calorie diet
Put on a board, make a well in the centre and put into the well 6 oz. slightly softened pieces of butter.
Add the iced water.
With your hands work the centre ingredients into a paste.
Work in the flour, knead dough lightly until the ingredients are well blended.
Form into a ball, put into a plastic bag, chill overnight in the refrigerator.
Next day roll out the pastry and line a 9-inch buttered pie tin.
Chill till ready to bake the tart.
Beat 4 eggs slightly, stir in 1 lb. sugar, 4 oz. water and 2 oz. melted butter, stirring after you add each ingredient.
Add pinch of salt and nutmeg.
Grate the rinds of 2 small lemons, then remove all the white pith.
Cut into very thin slices, removing any pips.
Cut 2 more small lemons, leaving the rind, into very thin slices.
Add grated rind and lemon slices to egg mixture and pour into the uncooked pastry shell.
Bake in a moderate oven 350°F, Reg 4 for 1/2 hour.
This can be baked the day before, but if possible bake it just before the guests arrive and serve it slightly warm.