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Tart Lemon Tart

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Recipe

 

Yield

1 tart

Prep

30 min

Cook

30 min

Ready

1 hrs
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
1 x tart pastry
sweet
*
¾ cup sugar
granulated
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2 ounces butter
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4 large eggs
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1 x lemon zest
1 lemon
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¾ cup lemon juice
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¼ cup orange juice
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Decoration
1 each lemon
thin
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½ cup water
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½ cup sugar
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¼ cup sugar
icing
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Ingredients

Amount Measure Ingredient Features
1 x tart pastry
sweet
*
177 ml sugar
granulated
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57.8 ml/g butter
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4 large eggs
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1 x lemon zest
1 lemon
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177 ml lemon juice
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59 ml orange juice
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Decoration
1 each lemon
thin
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118 ml water
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118 ml sugar
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59 ml sugar
icing
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 242g (8.5 oz)
Amount per Serving
Calories 48231% from fat
 % Daily Value *
Total Fat 16g 25%
Saturated Fat 9g 44%
Trans Fat 0g
Cholesterol 242mg 81%
Sodium 153mg 6%
Total Carbohydrate 27g 27%
Dietary Fiber 0g 1%
Sugars g
Protein 14g
Vitamin A 12% Vitamin C 53%
Calcium 4% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
 

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