Glazed Lemon Tart
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.
