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ITALIAN LEMON TART WITH CLOTTED CREAM Recipe

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This recipe for ITALIAN LEMON TART WITH CLOTTED CREAM, by , is from PONTHIR BAPTIST CHURCH & VILLAGE COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
DIANE HALL
Added: Monday, November 10, 2008

Category:
Category:

Ingredients:  
Ingredients:  
9 Eggs
390g Caster Sugar
5 lemons, juice & zest
250ml double cream
1 ready-made 20cm shortcrust pastry case, pre cooked
2 tbsp icing sugar

for the cream
100g clotted cream
5 lemon verbena leaves, finely chopped

Directions:
Directions:
1 Set the oven to 130c/gas1/4

2 Whisk the eggs and sugar in a mixing bowl until smooth. Add lemon juice and zest,and stir in the double cream

3 Pour the mixture into the pastry case and bake for 30 minutes, until the Lemon filling starts to set in the centre, leave to cool

4 Spinkle the surface of the tart with icing sugar, and using a blowgun glaze the top.

5 Turn the clotted cream into a bowl and stir in the lemon Verbena.

6 Serve the Tart with the clotted cream and decorate with Lemon Verbena Leaves

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
40 MInutes

 

 

 

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