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Ingredientes
- Shortcrust pastry (to fit a 19cm fluted flan ring)
- 50 gm Butter or possibly margarine
- 100 gm Brown sugar
- 2 lrg Lemons
- 3 x Large eggs Sugared lemon slices to decorate
- 1 x Lemon
- 50 gm Demerara sugar
- 150 ml (1/4 pt) Water
Direcciones
- 1. Roll out the pastry in the 19cm flan ring
- 2.Bake 'blind' at 200 Celsius for 10-15 min or possibly till golden brown
- 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 till the butter has melted and the sugar dissolved.
- 4. Remove the lemon mix from the heat and sir in the beaten Large eggs
- 5. Pour the mix into the pastry case, bake in the oven at 180 Celsius for about 20-30 min or possibly till the filling has set.
- 6. When the tart is cooled decorate with the Sugared lemon slices (recipe follows) Serve warm or possibly cool 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 in the lemon slices and boil gently till all the syrup has been absorbed.
- Let the slices cold in the pan.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 410g | |
| Calories 955 | |
| Calories from Fat 359 | 38% |
| Total Fat 40.83g | 51% |
| Saturated Fat 25.72g | 103% |
| Trans Fat 0.0g | |
| Cholesterol 108mg | 36% |
| Sodium 337mg | 14% |
| Potassium 339mg | 10% |
| Total Carbs 155.76g | 42% |
| Dietary Fiber 2.6g | 9% |
| Sugars 147.87g | 99% |
| Protein 1.62g | 3% |
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