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Tart Lemon Tart
Ingredients
Base
1 blind baked, short crust
pastry case (8 inches)
Filling
2 lemons, quartered
10 fl
oz/300 ml dry white wine
8oz/225
g cube white sugar
3 eggs
Method
-
Pre-heat oven to
180/350. 10 degrees
less for a fan oven.
-
Poach lemon quarters
in white wine, with the sugar for 15 minutes.
Remove the pips from the lemons.
-
Put the lemons in to a
food processor, and blitz on high speed.
Add poaching liquid, with eggs one at a time, and blitz again.
-
Pour lemon custard
through a coarse sieve into the pastry case, and bake in the pre-heated
oven for 30 minutes.
If the edges of the pastry tart start to brown, protect
with tin foil.
-
Serve warm or cold
with vanilla ice cream or cream.
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