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Whether or not you're planning an elaborate menu or simply going forward for tomorrow Baked lemon tart. This recipe comes from several years of enjoying it at kitchen. I realize that adding a few ingredients to your recipe provides thickness into that which exactly is usually bland. You may well be searching for lighter food items to create along with your leftovers. Good and gentle Baked lemon tart ideal for post-vacation. The components in this recipe make your tongue thumping, also are very waist-friendly once you need a'snack' following a busy family vacation. Utilizing several elements as alternate options, this soup has been loaded using a fall and spicy flavor that makes it tasty. The perfect Baked lemon tart to heat up you on cold winter months. Best for applying leftover.

Great method to throw away one component. This is a fantastic Baked lemon tart plus one among my favorites. If you are concerned about the nutritional value of a number of these dishes, avoid being. Although it could possibly be reduced in calories, though you are not obtaining much nutritional value from it, it won't maintain you personally, and you're going to just wind up hungry again and eating a lot more energy than you would need. Diet facts tags tell you exactly what's from the meals you consume. This makes it possible to determine when you are in possession of a healthy and balanced diet plan. Each and every single recipe we share needs to have an ingredient label. Some recipes also provide nutritional fact info. The component label lists the exact number while in the area under. They're listed for every serving as a proportion of the everyday price.

How to make Baked lemon tart

Yield = 8
Prep time: 7:25
Cook time: 0:55
Total time: 8:20

Ingredients

  • 1 3/4 cups plain flour
  • 1/2 cup almond meal (ground almonds)
  • 1/3 cup icing sugar mixture
  • 175g butter, chilled, chopped
  • 2 egg yolks
  • 2 tablespoons chilled water
  • Whipped cream, to serve
  • Strawberries, to serve

Lemon filling

  • 5 eggs, lightly beaten
  • 3/4 cup caster sugar
  • 300ml double thick cream
  • 2 teaspoons finely grated lemon rind
  • 1/2 cup lemon juice (see note)

Method

  • Step 1 Place flour, almond meal, icing sugar mixture and butter in a food processor. Process until mixture resembles fine breadcrumbs. Add egg yolks and water. Process until dough comes together. Turn out onto a lightly floured surface. Knead until just smooth. Shape into a disc. Wrap in plastic wrap. Refrigerate for 30 minutes.
  • Step 2 Preheat oven to 200°C/180°C fan-forced. Grease a 4cm-deep, 23.5cm (base) round, loose-based fluted flan tin. Roll out pastry between 2 sheets of baking paper until 3mm-thick. Line tin with pastry. Trim excess. Refrigerate for 15 minutes.
  • Step 3 Place prepared tin on a baking tray. Line pastry case with baking paper. Fill with ceramic pie weights or uncooked rice. Bake for 10 minutes. Remove weights or rice and baking paper. Bake for 10 minutes or until light golden. Cool pastry case. Reduce oven temperature to 180°C/160°C fan-forced.
  • Step 4 Make lemon filling Whisk eggs, sugar, cream, lemon rind and lemon juice in a bowl. Stand 5 minutes. Pour mixture into pastry case. Bake for 30 to 35 minutes or until filling has just set. Cool for 15 minutes. Refrigerate overnight or until chilled. Serve with whipped cream and strawberries.