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Receta Lemon Tort
by Global Cookbook

Lemon Tort
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  Raciónes: 6

Ingredientes

  • 175 gm Plain flour, (6oz)
  • 125 gm Butter, melted (4oz)
  • 40 gm Icing sugar, (1 1/2oz)
  • 1 Tbsp. Cool water
  • 125 gm Caster sugar, (4oz)
  • 3 x Large eggs, size 3
  • 142 ml Double cream, (5fl ounce) Grated rind and juice of 2 lemons Lemon slices, icing sugar and shredded lime, to decorate

Direcciones

  1. Mix together the flour, butter, icing sugar and water. Press the soft dough into the base and up the sides of a 20cm (8inch) fluted flan ring.
  2. Pierce the base several times and bake blind on a baking tray in a preheated oven 190 C/375 F/Gas Mark 5 for 20 min, till golden brown.
  3. Reduce the oven temperature to 150 C/300 F/Gas Mark 2.
  4. Place the caster sugar, Large eggs, cream and lemon rind and juice in a bowl.
  5. Whisk together till blended, then carefully pour into the cooked pastry case. Return to the oven and cook for a further 35-40 min, till set.
  6. Arrange lemon slices on top, sprinkle generously with icing sugar and place under a preheated grill for 2-3 min till golden brown. Sprinkle with grated lemon rind and serve with creme fraiche or possibly cream.
  7. NOTES : Delicious citrous tart, serve with creme fraiche.