Lemon Tart
"This recipe is from Coles Autumn Magazine 2010.. The cost per serve is AU$0.65."
- Ready In:
- 1hr 10mins
- Ingredients:
- 8
- Serves:
-
8
ingredients
- 1 sheet frozen shortcrust pastry, thawed
- 4 eggs
- 1⁄2 cup caster sugar
- 1⁄2 cup lemon juice
- finely grated lemon rind
- 1⁄2 cup cream
- icing sugar, for dusting
- heavy cream, to serve
directions
- Preheat oven to 180°C or 160°C fan. Grease a 22cm pie dish.
- Line prepared dish with pastry. Trim edges, using scraps to patch any short sides. Chill for 15 minutes.
- Line pastry with baking paper and fill with rice or pastry weights.
- Blind bake for 15 minutes. Remove paper and weights and bake for another 5 minutes. Cool in pan.
- Mix together eggs, sugar, juice and rind and cream. Pour into prepared tart shell. Bake for 30-35 minutes, until just set, but still a little wobbly. Cool in pan.
- Dust tart with icing sugar. Serve in wedges topped with thick cream.
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Reviews
-
I had a pre made graham cracker crust that needed to be used up, so I used that for my tart bottom. I put all the ingredients into the mixing bowl and used my hand blender to combine. The amount fit perfectly into my crust. Thanks for the recipe.
