"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Lemon Tart Recipe

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This recipe for Lemon Tart, by , is from International Women's Club of Bishkek Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lynda Bruges
Added: Wednesday, April 1, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Pastry case.

12oz (350g) plain flour

6oz (175g) butter

3 oz (100g) sugar

2 egg yolks

5mls vanilla extract

***********************************************************
Filling.

6 eggs

6 lemons - juice and zest

10 oz (300g) sugar

pint (300 mls) double cream

Directions:
Directions:
Pastry case.

Mix flour and butter to breadcrumb consistency

Add sugar, egg yolks and vanilla extract

Mix until bound together add a little water if needed

Chill at least one hour before using

Bake blind at 190 c for about 15 minutes

***********************************************************
For filling.

Whisk eggs, sugar, zest and juice together

Beat cream to soft peaks add to lemon mixture

Bake at 140 c for 60 minutes until just set

Number Of Servings:
Number Of Servings:
8 (generous)
Preparation Time:
Preparation Time:
Have never timed it:-)
Personal Notes:
Personal Notes:
Serve cold with a dusting of icing (powdered) sugar and cream or ice cream.

 

 

 

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