Glazed Lemon Tart
Ingredients
- 6 egg yolks
- 10 oz caster sugar
- grated rind and juice of 3 lemons
- 6 oz can Evaporated Milk
- 4 tablespoons icing sugar to finish
sweet pastry crumbs
- 7 oz plain flour
- 5 oz butter at room temperature
- 1 tablespoon icing sugar
Instructions
- 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.
- Preheat the oven to 220°C (425°F), Gas Mark 7.
- 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.
- 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.
- Leave to cool completely and chill until ready to serve.
- 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.
Calories: 449 kcal
Carbohydrates: 63 g
Protein: 6 g
Fat: 20g
Saturated Fat: 11 g
Trans Fat: 1 g
Cholesterol: 191 mg
Sodium: 157 mg
Potassium: 122 mg
Fiber: 1 g
Sugar: 43 g
Vitamin A: 689 IU
Vitamin C: 5 mg
Calcium: 82 mg
Iron: 2 mg