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
He was a very valiant man who first adventured on eating oysters. |
| James I |
Herb Tip |
Age does not diminish the extreme disappointment of having a scoop of ice cream fall from the cone. |
| Jim Fiebig |
This Recipe for Lemon Tart is one of thousands in the Recipes-to-go Fruit Cookbook.
I would rather live in Russia on black bread and vodka than in the United States at the best hotels. America knows nothing of food, love or art. |
| Isadora Duncan, America dancer (1878-1927) |
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Bread and butter, devoid of charm in the drawing-room, is ambrosia eating under a tree. |
| Elizabeth Russell |
Plant a radish, get a radish, never any doubt. That's why I love vegetables, you know what they're about! |
| Tom Jones and Harvey Schmidt |
This is a recipe for Lemon Tart from the recipe cookbook of Recipes-to-go (Fruit)
A gourmet who thinks of calories is like a tart who looks at her watch. |
| James Beard |
Herb Tip |
“Americans can eat garbage, provided you sprinkle it liberally with ketchup, mustard, chili sauce, tabasco sauce, cayenne pepper, or any other condiment which destroys the original flavor of the dish.” |
| Henry Miller, American writer (1891-1980) |
Fish, to taste right, must swim three times - in water, in butter, and in wine. |
| Polish Proverb |
Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity. |
| Voltaire |
If you want to make an apple pie from scratch, you must first create the universe. |
| Carl Sagan |
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