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Glazed Lemon Tart

Rating

30 Minutes

Preparation Time

0 Minutes

Cooking Time

10

Serving

You will need

  • Shortcrust Pastry
  • plain Flour 225g
  • Icing sugar 1 tbsp.
  • Butter, Chopped 125g
  • Egg yolk 1
  • Water 2 tbsp.
  • Filling
  • MILKMAID 190ml
  • Eggs 4
  • Butter, Chopped 125g
  • Grated zest of lemon 1
  • Lemon juice 125ml
  • Brown sugar 2 tbsp.

Let’s make it

FILLING
Combine MILKMAID and eggs in a bowl over simmering water. Stir until mixture coats the back of a wooden spoon. Remove from heat, whisk in butter, a few cubes at a time add lemon zest and juice, mixing well; allow to cool. Spoon lemon filling into pastry case and refrigerate until set. Sift sugar over tart, cook under a hot grill until golden. Refrigerate until cold.
Step 1
Pre-Heat oven to 200 C / 180 C Fan forced. Grease 23 cm flan flat
Step 2
Sift flour and icing sugar into a bowl; rub in butter until mixture resembles breadcrumbs. Roll out to fit the prepared tin, refrigerate 30 minutes. Prick base all over with a fork. Bake 15 minutes or until light gold. Remove from tin and cool.