Sour Lemon Tart

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* Exported from MasterCook *

 

Sour Lemon Tart

 

Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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**PASTRY**

75 grams castor sugar

125 grams unsalted butter -- softened

1 egg

190 grams flour

**LEMON SYRUP**

7 lemons -- rinsed under hot water until fragrant, very

thinly sliced, pips discarded

3 1/4 cups sugar

**FILLING**

5 eggs -- beaten

3/4 cup cream

1 1/2 cups reserved lemon syrup

1/2 cup sugar

 

Pastry:

Cream butter and sugar, add egg, mix well, stir in flour until the mixture comes

together. Press into a ball, flatten and wrap in plastic wrap and refrigerate

until cold but not icy. Roll out on a floured board. It is too short to pick

up, so use a fish slice or palette knife to lift pieces into a 25cm diameter 5cm

deep flan tin with a detachable bottom. Press the pastry into the tin and

refrigerate until cold and hard. Preset the oven to 175C and bake blind for 45

minutes or until browned and crisp.

Lemon syrup:

Mix lemons and sugar well and set aside at room temperature for 12 hours. Drain

well in a sieve and reserve the syrup. (1 1/2 cups for use in the filling, and

there ought to be extra for drizzling on finished cake)

Filling:

Mix eggs, cream, syrup and sugar well. Spread the lemon slices over the cooked

tart shell. Pour in the filling mixture and bake at 150C for 1 hour 45 minutes

or until completely set and the top is browned. Remove from the oven and cool

completely. Best eaten after covering well and chilling for several hours.

Serve in thin slices with shipped cream and spoonfuls of the remaining syrup.

 

Source:

" Cuisine Issue 63 - July 1997 "

 

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Per serving: 675 Calories (kcal); 22g Total Fat; (28% calories from fat); 8g

Protein; 118g Carbohydrate; 194mg Cholesterol; 55mg Sodium

Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 4 Fat; 6

1/2 Other Carbohydrates

 

NOTES : Make the pastry and soak the lemons the day before.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0