Zutaten für Lemon Tart
- Shortcrust Pastry
- 3 large eggs
- Caster Sugar
- Lemon Juice
- Lemon Rind
- 200ml thickened cream
- Icing sugar, for dusting
- Heavy Cream
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Zubereitung von Lemon Tart
- Preheat oven to 180°C (160°C fan).
- Grease a 22cm diameter pie dish.
- Line the prepared dish with your favorite store-bought or homemade shortcrust pastry.
- Trim the edges, using pastry scraps to patch any holes or thin areas.
- Chill the pastry-lined dish in the refrigerator for 15 minutes.
- Line the pastry with baking paper and fill with pie weights or dried rice.
- Blind bake for 15 minutes.
- Remove the baking paper and weights. Bake for another 5 minutes until lightly golden.
- Let the tart shell cool completely in the pie dish.
- In a mixing bowl, whisk together 3 large eggs, 150g caster sugar, 150ml fresh lemon juice, and the zest of 2 lemons.
- Gently stir in 200ml thickened cream.
- Pour the lemon mixture into the cooled tart shell.
- Bake for 30-35 minutes, or until the filling is just set around the edges but still slightly wobbly in the center.
- Let the tart cool completely in the pan on a wire rack.
- Dust generously with icing sugar before serving.
- Serve in wedges, topped with a dollop of thick cream or whipped cream for an extra touch of decadence.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
52g
Fat
27g
Carbs
8g
