2 eggs, plus 2 egg yolks
1/3 cup (75 g) 3oz caster sugar (superfine granulated)
grated rind of 1/2 lemon
30 ml (2 level tbsp) fine-cut marmalade
1 stick (8 Tbsp)4 oz (100 g) butter, melted
175 g (6 oz) shortcrust pastry
1/3 cup (75 g) 3oz caster sugar (superfine granulated)
grated rind of 1/2 lemon
30 ml (2 level tbsp) fine-cut marmalade
1 stick (8 Tbsp)4 oz (100 g) butter, melted
175 g (6 oz) shortcrust pastry
method
1. Beat together the eggs, egg yolks, sugar, grated lemon rind and marmalade. Whisk in the melted butter.
2. Roll out the pastry and use to line a 15 cm (7 inch) tart tin. Bake blind in the oven at 200°C (400°F) mark 6 for 10 -15 minutes until set.
3. Pour in the egg mixture and bake at 190°C (375°F) mark 5 for a further 20 minutes.
2. Roll out the pastry and use to line a 15 cm (7 inch) tart tin. Bake blind in the oven at 200°C (400°F) mark 6 for 10 -15 minutes until set.
3. Pour in the egg mixture and bake at 190°C (375°F) mark 5 for a further 20 minutes.
serving amount
serves 6
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