6 oz plain white flour
1 icing sugar
9 1/2 oz butter
5 lemons
10 eggs
10 oz caster sugar
A Recipe for
Lemon Fudge Tart
Man is the only animal that can remain on friendly terms with the victims he intends to eat until he eats them. |
| Samuel Butler |
How can you govern a country which has 246 varieties of cheese? |
| Charles De Gaulle |
“Cooking is at once one of the simplest and most gratifying of the arts, but to cook well one must love and respect food.” |
| Craig Claiborne |
This Recipe for Lemon Fudge Tart is one of thousands in the Recipes-to-go Dessert Cookbook.
Never eat more than you can lift. |
| Miss Piggy , character on "The Muppet Show," U.S. television show |
If you enjoy this Lemon Fudge Tart Recipe - you should enjoy the recipe collections you can find on the websites below:
I bake all the time, but I don't like to eat the cookies when they're done. I just like the dough. |
| Sharon Stone |
The only way to keep your health is to eat what you don't want, drink what you don't like, and do what you'd rather not. |
| Mark Twain |
This is a recipe for Lemon Fudge Tart from the recipe cookbook of Recipes-to-go (Dessert)
The spirit cannot endure the body when overfed, but, if underfed, the body cannot endure the spirit. |
| St Frances de Sales |
Researchers have discovered that chocolate produces some of the same reactions in the brain as marijuana...The researchers also discovered other similarities between the two, but can't remember what they are. |
| Matt Lauer , on NBC's "Today" show, August 22, 1996 |
The poets have been mysteriously silent on the subject of cheese. |
| G.K. Chesterton |
The bagel, an unsweetened doughnut with rigor mortis. |
| Beatrice & Ira Freeman |
Food Tip |
A dessert without cheese is like a beautiful woman with only one eye. |
| Anthelme Brillat-Savarin |
Blend together the flour, 1 level tablespoon of icing sugar, and 3.5
ounces butter in a food processor until the mixture resembles
breadcrumbs. divide between two 22cm ceramic flan dishes and press
into the base using your fingertips.
Bake at 170C/325F/Gas Mark 3 for about 35-40 minutes or until golden.
Melt the remaining butter for the filling and place in a processor
with the grated rind and squeezed juice of the lemons (about 7 fl
oz), the eggs and caster sugar. Blend until smooth, then pour over
the warm shortbread (the bases must be warm when the filling is put
in or the crumbs will rise to the surface.)
Bake at 130C/250F/Gas mark one-half for 75 to 90 minutes or until
just set (the slower the cooking time the smoother the texture),
Leave to cool then cover and refrigerate for up to 4 days.
To serve, remove from the fridge for 1 hour. Cut into wedges, ease
out of the dishes and dust heavily with icing sugar. Return to fridge
until required.
Serves: 2
Lemon Fudge Tart Recipe brought to you by Recipes To-Go