Lemon Tart Recipe

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Lemon Tart Ingredients

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

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Herb Tip
Using Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.

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Lemon Tart Recipe
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Herb Tip
Using Parsley:
Only the leaves of the parsley plant are used to add a mild, fresh taste to most dishes. Both flat-leaf parsley (also called Italian Parsley) and curly-leaf varieties are available and are virtually interchangeable in dishes that call for parsley.

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Lemon Tart

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Lemon Tart Directions

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

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Lemon Tart Recipe from the Recipes-To-go.com Fruit Recipe Cookbook

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