250 g sweet flan pastry
1 butter and flour for the tart tin
FILLING
3 eggs
1 egg yolk
1 juice of 3 lemons
1 juice of 1 orange
1 1/2 deciliter double cream
150 g sugar
A Recipe for
Lemon Tart
It's difficult to think anything but pleasant thoughts while eating a homegrown tomato. |
| Lewis Grizzard |
He was a very valiant man who first adventured on eating oysters. |
| James I |
Work is the curse of the drinking class. |
| Oscar Wilde (1854-1900) |
This Recipe for Lemon Tart is one of thousands in the Recipes-to-go Fruit Cookbook.
Forget love... I'd rather fall in chocolate! |
| Author Unknown |
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Some things you have to do every day. Eating seven apples on Saturday night instead of one a day just isn't going to get the job done. |
| Jim Rohn |
The second day of a diet is always easier than the first. By the second day you're off it. |
| Jackie Gleason |
This is a recipe for Lemon Tart from the recipe cookbook of Recipes-to-go (Fruit)
A crust eaten in peace is better than a banquet partaken in anxiety. |
| Aesop |
There is no sincerer love than the love of food. |
| George Bernard Shaw (1856-1950) |
Cooking is like love. It should be entered into with abandon or not at all. |
| Harriet Van Horne |
“Another article of cuisine that offends the bowels of unused Britons is garlic. Not uncommonly in southern climes an egg with a shell on is the only procurable animal food without garlic in it. Flatulence and looseness are the frequent results.” |
| Dr. T. K. Chambers, A Manuel of Diet In Health and Disease (1875) |
The rich would have to eat money if the poor did not provide food |
| Russian proverb |
Herb Tip |
Pre-heat the oven to 260 oC (500 oF).
Butter and lightly flour a 20 cm tart tin with a removable base. Line
it with the pastry and blind-bake it for 10-15 minutes. Take care to
protect the pastry with a disc of aluminium foil, which should be
pressed up to and over the edges before it is weighted down. When
itis cooked, let it cool without taking it out of the tin. Lower the
oven temperature to 180 oC (350 oF).
Whisk all the ingredients for the tart filling together - the eggs,
orange and lemon juice, cream and sugar.
When the mixture is nice and frothy, pour most of it into the tart
shell. The mixture needs to come right to the top, but to avoid
spilling it put the partly filled tart into the oven (with the
temperature now reduced) and finish filling it with a spoon.
Bake the tart with the oven door ajar, and wait until the filling has
become firm. This should take about 35 minutes. Check the firmness of
the filling by giving the tin a little shake.
Take the tart out of the tin when it is lukewarm and leave it on a
cake rack to cool.
(From: Fredy Girardet, Cuisine spontanee)
Serves: 6
Lemon Tart Recipe brought to you by Recipes To-Go