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Ingredientes
- sufficient sweet pastry to line flan tin
- 4 x Large eggs
- 1 c. castor sugarl finely grated rind of 1 medium lemon
- 2 Tbsp. cream
- 1/2 c. lemon juice
- 1/2 c. orange juice
- 1 x extra lemon icing sugar for dusting
Direcciones
- Preheat oven to 180C/350F.
- Roll pastry out to a thickness of about 3 mm (a little more than 1/10 in) and line flan tin with pastry. Prick pastry gently with a fork. Press a sheet of foil out over pastry and into the corners. Bake in a preheated oven for about 15 min. Remove foil and continue cooking till pastry is light brown in color.
- Meanwhile, in a bowl mix Large eggs, sugar, grated lemon rind and cream. Fold in lemon and orange juice. Pour preparation into the baked pastry shell and bake in a preheated oven for about 12 to 15 min till the centre of the custard appears to have just set. Allow tart to cold before carefully unmoulding.
- A short while before serving, peel the extra lemon, using a small sharp knife, removing all the white skin as well. Cut lemon into thin slices about 2 mm thick. Arrange lemon slices over tart in a circular pattern and sprinkle the top generously with icing sugar. Place under a warm grill for 1 to 2 min to heat the icing sugar and give the top of the tart a lovely glaze. Cut into slices and serve.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 473g | |
| Calories 427 | |
| Calories from Fat 229 | 54% |
| Total Fat 25.63g | 32% |
| Saturated Fat 9.74g | 39% |
| Trans Fat 0.0g | |
| Cholesterol 854mg | 285% |
| Sodium 290mg | 12% |
| Potassium 700mg | 20% |
| Total Carbs 26.04g | 7% |
| Dietary Fiber 0.7g | 2% |
| Sugars 14.9g | 10% |
| Protein 26.94g | 43% |
