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Lemon tart

Updated: Jun 4

Sweet pastry tart case - blind baked and brushed with egg wash to finish


Filling...

6 Large Eggs

1/2 Cup of lemon Juice

1/2 Cup of orange juice

1/2 Cup of cream

1 Cup Caster sugar


Mix together all the ingredients, adding the cream last.

In a sauce pan over medium heat start cooking the mixture, stirring continuously with a spatula getting into the corners and the middle of the pan - DO NOT WALK AWAY AND LEAVE IT. Keep stirring until JUST beginning to thicken then strain through a sieve into the pre baked tart case.

Place in the oven at 150C and finish cooking until set - check after 8 - 10 mins

OR

If you prefer the mixture can be poured directly into the tart base without the precooking in the pan and baked at 150C until set - about 20 - 25 minutes






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