Baked Lemon Tart

Baked Lemon Tart

Baked Lemon Tart

45 minutes

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Details
  • Serving Size:   1
  • Vegetarian:   True
  • Weight Watchers:   16 Points
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Ingredients
  • 2 tablespoons cream
  • 4 eggs
  • enough sweet pastry to line flan tin
  • 1 extra lemon
  • 1/2 cup lemon juice
  • medium finely grated rind of 1 lemon
  • 1/2 cup orange juice
  • 1 cup castor sugarl
Instructions

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 minutes.

Remove foil and continue cooking until pastry is light brown in color.Meanwhile, in a bowl mix eggs, sugar, grated lemon rind and cream.

Mix in lemon and orange juice.

Pour preparation into the baked pastry shell and bake in a preheated oven for about 12 to 15 minutes until the centre of the custard appears to have just set. Allow tart to cool 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 hot grill for 1 to 2 minutes to melt the icing sugar and give the top of the tart a lovely glaze.

Cut into slices and

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