Tart Lemon Tart
Yield
1 tartPrep
30 minCook
30 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
tart pastry
sweet |
* |
| ¾ | cup |
sugar
granulated |
|
| 2 | ounces |
butter
|
|
| 4 | large |
eggs
|
|
| 1 | x |
lemon zest
1 lemon |
*
|
| ¾ | cup |
lemon juice
|
|
| ¼ | cup |
orange juice
|
|
| Decoration | |||
| 1 | each |
lemon
thin |
|
| ½ | cup |
water
|
|
| ½ | cup |
sugar
|
|
| ¼ | cup |
sugar
icing |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
tart pastry
sweet |
* |
| 177 | ml |
sugar
granulated |
|
| 57.8 | ml/g |
butter
|
|
| 4 | large |
eggs
|
|
| 1 | x |
lemon zest
1 lemon |
*
|
| 177 | ml |
lemon juice
|
|
| 59 | ml |
orange juice
|
|
| Decoration | |||
| 1 | each |
lemon
thin |
|
| 118 | ml |
water
|
|
| 118 | ml |
sugar
|
|
| 59 | ml |
sugar
icing |
|
Directions
Make pastry. Chill at least ½ hr before serving. Use flan tin with removable bottom.
Preheat oven to 375℉ (190℃). While pastry is baking, cream together butter and sugar until light and fluffy.
Add eggs, one at a time, beating after each addition, add lemon zest and beat again.
Pour in orange and lemon juices and beat again. Set aside. When tart has cooled a little, patch any holes if necessary.
Beat filling again until smooth and bake for 25 to 30 minutes or until filling is set.
If browning too much, cover edges with foil. Cool and add lemon decoration if you wish.
Lemon decoration: While tart is baking slice lemon into thin rounds.
Bring ½ cup water and ½ cup sugar to a boil. Add lemon slices and simmer gently for 10 minutes.
Remove from heat and allow to cool in syrup.
When tart has cooled some, arrange lemon slices on top, put icing sugar in small sieve and sprinkle over top.
It will melt on the lemon slices so that they show through.
