lemon tart

The Best Ever Lemon Tart




6
ounces plain flour

4
ounces unsalted butter

1 1/2
ounces icing sugar

1
tablespoon cold water

4
ounces caster sugar

3
eggs

5
fluid ounces double cream

2
lemons


Preheat oven to 190 Degrees Centigrade, Gas Mark 5.
Melt the butter gently and mix together with the flour, icing sugar and water. Press the soft dough into the base and up the sides of a fluted flan ring.
Pierce the base several times and bake blind on a baking tray in the oven for 20 minutes until golden.
Reduce the oven temperature to 150 Degrees Centigrade, Gas Mark 2.
Grate the rind of the lemon and then juice. Place caster sugar, eggs, cream, in a bowl with the lemon rind and juice. Whisk together until blended, then carefully pour into the cooked pastry case.
Return to the oven and cook for a further 35-40 minutes until set.

http://www.recipezaar.com/137901
Easy Lemon Tart




180
g crunchy oat biscuits

80
g melted butter

2 (397
g) cans condensed milk

300
ml double cream

4
lemons


raspberries, to decorate

Crush biscuits to coarse crumbs either in processor or in a bag with rolling pin; mix with melted butter.
Press into a 20cm loose bottomed tin; chill until firm, about 10 minute.
Pour condensed milk and cream into a big bowl. Finely grate the zest from 2 of the lemons into the bowl.
Squeeze the juice from all the lemons and add to the mixture.
Stir until all is well combined and mixture is glossy, thick and smooth.
Spoon lemon mixture over biscuit base and chill for 2 hours or until firm.
Unclip tin and arrange raspberries on top.
Dust with icing sugar.
http://www.recipezaar.com/133665
太長post 唔到, 自己睇:
Lemon Tart Recipe

Lemon Curt Tart Recipe

Lemon Tart Recipe
Rasberry Lemon Tart
Blueberry Lemon Tart
~:)

CRUST:

1 cup (140 grams) all purpose flour

1/3 cup (36 grams) confectioners (powdered or icing) sugar

1/8 teaspoon salt

1/2 cup (114 grams) cold unsalted butter, cut into pieces

FILLING:

5 ounces (140 grams) cream cheese, room temperature.

1/2 cup (100 grams) granulated white sugar

1/2 cup (120 ml) fresh lemon juice (approximately two large lemons)

2 large eggs

1 tablespoon grated lemon zest

TOPPING:

1/2 cup (120 ml) heavy whipping cream

1 tablespoon confectioners (powdered or icing) sugar

Lemon Zest - The yellow outer rind of the lemon that contains the fruit's flavor and perfume.

TIPS:

Always remove the zest first before halving and squeezing the lemon.

Use a fine strainer to remove the seeds and pulp from the juice.

Visit the following website, lemon tart is in the second last recipe.

http://www.chefsrecipe.net/WDesert2.htm