Deliciously tangy, with a golden brown, caramelized sugar glaze, this elegant tart is Incredibly easy to make.
6 egg yolks
275 g (10 oz) caster sugar
grated rind and juice of 3 lemons
170 g can Evaporated Milk
4 tablespoons icing sugar, to finish
275 g (10 oz) caster sugar
grated rind and juice of 3 lemons
170 g can Evaporated Milk
4 tablespoons icing sugar, to finish
Sweet Pastry crumbs
175 g (7 oz) plain flour
125 g (5 oz) butter, at room temperature
1 tablespoon icing sugar
125 g (5 oz) butter, at room temperature
1 tablespoon icing sugar
method
1. Place the flour, butter and 1 tablespoon of icing sugar in a food processor and process until crumbs form; alternatively rub the ingredients together by hand.
2. Preheat the oven to 220°C (425°F), Gas Mark 7.
3. Press the pastry crumbs into a 28 cm (11 inch) round, fluted flan tin. Chill for 20-30 minutes then bake blind for 15-20 minutes, until crisp.
4. For the filling, mix the egg yolks and caster sugar together until smooth. Stir in the lemon rind and juice and Carnation Milk. Pour into the pastry case and bake for 30-40 minutes, until just set.
5. Leave to cool completely and chill until ready to serve.
6. To serve, sprinkle the tart with the icing sugar and place under a hot grill, for 2-3 minutes. Watch continuously and turn as necessary, until the sugar browns, without letting it burn.
2. Preheat the oven to 220°C (425°F), Gas Mark 7.
3. Press the pastry crumbs into a 28 cm (11 inch) round, fluted flan tin. Chill for 20-30 minutes then bake blind for 15-20 minutes, until crisp.
4. For the filling, mix the egg yolks and caster sugar together until smooth. Stir in the lemon rind and juice and Carnation Milk. Pour into the pastry case and bake for 30-40 minutes, until just set.
5. Leave to cool completely and chill until ready to serve.
6. To serve, sprinkle the tart with the icing sugar and place under a hot grill, for 2-3 minutes. Watch continuously and turn as necessary, until the sugar browns, without letting it burn.
serving amount
serves 6-8
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