Recipe - Fresh Lemon Tart

Shortcrust pastry (to fit a
19cm fluted flan ring)
50 g Butter or margarine
100 g Brown sugar
2 lg Lemons
3 Eggs
Sugared lemon slices to
decorate

SUGARED LEMON SLICES
1 Lemon
50 g Demerara sugar
150 ml (One fourth pt) Water

1. Roll out the pastry in the 19cm flan ring

2.Bake 'blind' at 200 Celsius for 1015 minutes or until golden

3. Put the rind and juice of the two lemons with the butter and the sugar
in a bowl over a pan of simmering water. Stir until the butter has melted
and the sugar dissolved.

4. Remove the lemon mixture from the heat and sir in the beaten eggs

5. Pour the mixture into the pastry case, bake in the oven at 180 Celsius
for about 2030 minutes or until the filling has set.

6. When the tart is cooled decorate with the Sugared lemon slices (recipe
follows) Serve hot or cold with pouring cream.

Sugared Lemon Slices:

1. Cut a thin skinned lemon into 8 even slices

2. Place them in a frying pan and just cover with water

3. Bring to the boil. Drain

4. Dissolve 50 g of demerara sugar in the 150 ml water. Bring to the boil,
add the lemon slices and boil gently until all the syrup has been absorbed.
Let the slices cool in the pan.

Recipe from: Entertaining With Cranks; K.Canter & D.Swann

Posted to FOODWINE Digest 20 Feb 97 by Milla Edling
stephen.marriott@VIRGIN.NET on Feb 20, 1997.