Lemon Tart

Ingrients & Directions 250 g Shortcrust pastry. 2 Eggs 2 Egg whites. 150 g Sugar. 80 g Butter. 2 Lemons Salt 1 Preheat the oven (gas mark 7 / 425F / 220C). Grease a flan dish with butter. Roll out the pastry to line the base and sides of the […]

Ingrients & Directions


250 g Shortcrust pastry.
2 Eggs
2 Egg whites.
150 g Sugar.
80 g Butter.
2 Lemons
Salt

1 Preheat the oven (gas mark 7 / 425F / 220C). Grease a flan dish with
butter. Roll out the pastry to line the base and sides of the dish, and
prick the base with a fork. Bake for 7 minutes.

2 Melt the butter in a saucepan. Squeeze the juice from the two lemons and
grate the zest of one.

3 Beat the two whole eggs in a large bowl, add 100 g of the sugar and the
melted butter, beat until well mixed. Pour in the lemon juice and the
grated zest. Mix well.

4 Pour this mixture into the flan dish, return it to the oven for 30
minutes. A few minutes before the tart is cooked, beat the two egg whites
with a pinch of salt until firm, gradually adding 50 g sugar. Spread all
over the tart and return to the oven (gas mark 5 / 375F / 190C) for 8 -10
minutes, until the meringue is golden.


Yields
8 servings

RobinDee

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