Caramelised Lemon Tart

Prep and cook time: 1 to 2 hours

Serves: 6

Ingredients
175g plain flour
125g butter, melted
40g icing sugar
15ml spoon cold water
125g caster sugar
3 medium size eggs
142ml double cream
grated rind and juice of 2 lemons
lemon slices, icing sugar and shredded lime, to decorate

Method
Preheat the oven to 190°C, 375°F, Gas Mark 5.

Mix together the flour, butter, icing sugar and water. Press the soft dough into the base and up the
sides of a 20cm fluted flan ring.

Pierce the base several times and bake blind on a baking tray for 20 minutes, until golden.

Remove the pastry case and reduce the oven temperature to 150°C, 300°F, Gas Mark 2.

Place the caster sugar, eggs, cream and lemon rind and juice into a bowl. 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.

Arrange lemon slices on top, sprinkle generously with icing sugar and place under a preheated grill
for 2-3 minutes until golden. Sprinkle with grated lime rind and serve with crème frâiche or cream.

Nutrition Info (per serving)

518 calories
33 g fat