(Pies) Lemon Tart
- Number of Servings: 12
Ingredients
1. For the pastry: Put the flour, butter and a pinch of salt in a food processor and process briefly.
2. Add half the beaten egg and continue to process. (You might add a little more egg, but not too much as the mixture should be just moist enough to come together.) If making the pastry by hand, rub the butter into the flour until it resembles coarse breadcrumbs then, using your hands, add just enough egg to bring it together.
3. With your hands, flatten out the ball of dough until it is about 2cm thick, then wrap it in cling film or place it in a plastic bag and leave in the fridge for at least 30 minutes or, if you are pushed for time, in the freezer for 10–15 minutes, before using.
4. Preheat the oven to 180C/gas 4.
5. Line a 23cm tart tin with the shortcrust pastry and cover the base with baking parchment. Fill the tin with baking beans and bake blind for 10-15 minutes. Remove the beans and parchment for the last five minutes of baking for a golden crust.
5. For the filling: Place the eggs, lemon zest and sugar in a bowl and whisk for a couple of minutes until the egg is all broken up.
6. Add the cream, orange and lemon juice. Mix well, skimming off any froth from the top of the mixture. Carefully pour the filling into the cooked pastry case.
7. Reduce the oven temperature to 160C/gas 3 and bake the tart for 30-35 minutes or until the filling has just set in the centre – it should only wobble very slightly when you take it out of the oven.
8. Remove from the oven and allow to cool for about 15 minutes before removing the tart from the tin and transferring to a plate or cake stand. When it is cool, dredge a little icing sugar over the top and cut into slices to serve.
Number of Servings: 12
Recipe submitted by SparkPeople user RYEAXL1.
# All Purpose Flour, 150 gram (remove)# Low Fat Butter (Harduf), 75 gram(s) (remove)# Icing Sugar (UK), 1 Lemon (remove)# Egg, fresh, 1 large (remove)# Egg, fresh, 3 large (remove)# Lemon Zest, 1 tbsp (remove)# Granulated Sugar, 125 grams (remove)# Heavy Whipping Cream, 150 grams (remove)# Lemon Juice, 140 gram (remove)# Orange Juice, 50 grams (remove)# Rum, 30 grams (remove)
1. For the pastry: Put the flour, butter and a pinch of salt in a food processor and process briefly.
2. Add half the beaten egg and continue to process. (You might add a little more egg, but not too much as the mixture should be just moist enough to come together.) If making the pastry by hand, rub the butter into the flour until it resembles coarse breadcrumbs then, using your hands, add just enough egg to bring it together.
3. With your hands, flatten out the ball of dough until it is about 2cm thick, then wrap it in cling film or place it in a plastic bag and leave in the fridge for at least 30 minutes or, if you are pushed for time, in the freezer for 10–15 minutes, before using.
4. Preheat the oven to 180C/gas 4.
5. Line a 23cm tart tin with the shortcrust pastry and cover the base with baking parchment. Fill the tin with baking beans and bake blind for 10-15 minutes. Remove the beans and parchment for the last five minutes of baking for a golden crust.
5. For the filling: Place the eggs, lemon zest and sugar in a bowl and whisk for a couple of minutes until the egg is all broken up.
6. Add the cream, orange and lemon juice. Mix well, skimming off any froth from the top of the mixture. Carefully pour the filling into the cooked pastry case.
7. Reduce the oven temperature to 160C/gas 3 and bake the tart for 30-35 minutes or until the filling has just set in the centre – it should only wobble very slightly when you take it out of the oven.
8. Remove from the oven and allow to cool for about 15 minutes before removing the tart from the tin and transferring to a plate or cake stand. When it is cool, dredge a little icing sugar over the top and cut into slices to serve.
Number of Servings: 12
Recipe submitted by SparkPeople user RYEAXL1.
Nutritional Info Amount Per Serving
- Calories: 184.8
- Total Fat: 9.1 g
- Cholesterol: 46.9 mg
- Sodium: 20.4 mg
- Total Carbs: 22.5 g
- Dietary Fiber: 0.1 g
- Protein: 2.1 g