- SilviaLv 61 十年前最愛解答
The Best Ever Lemon Tart
ounces plain flour
ounces unsalted butter
ounces icing sugar
tablespoon cold water
ounces caster sugar
fluid ounces double cream
Preheat oven to 190 Degrees Centigrade, Gas Mark 5.
Melt the butter gently and mix together with the flour, icing sugar and water. Press the soft dough into the base and up the sides of a fluted flan ring.
Pierce the base several times and bake blind on a baking tray in the oven for 20 minutes until golden.
Reduce the oven temperature to 150 Degrees Centigrade, Gas Mark 2.
Grate the rind of the lemon and then juice. Place caster sugar, eggs, cream, in a bowl with the lemon rind and juice. Whisk together until blended, then carefully pour into the cooked pastry case.
Return to the oven and cook for a further 35-40 minutes until set.
Easy Lemon Tart
g crunchy oat biscuits
g melted butter
g) cans condensed milk
ml double cream
raspberries, to decorate
Crush biscuits to coarse crumbs either in processor or in a bag with rolling pin; mix with melted butter.
Press into a 20cm loose bottomed tin; chill until firm, about 10 minute.
Pour condensed milk and cream into a big bowl. Finely grate the zest from 2 of the lemons into the bowl.
Squeeze the juice from all the lemons and add to the mixture.
Stir until all is well combined and mixture is glossy, thick and smooth.
Spoon lemon mixture over biscuit base and chill for 2 hours or until firm.
Unclip tin and arrange raspberries on top.
Dust with icing sugar.
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- 1 十年前
1 cup (140 grams) all purpose flour
1/3 cup (36 grams) confectioners (powdered or icing) sugar
1/8 teaspoon salt
1/2 cup (114 grams) cold unsalted butter, cut into pieces
5 ounces (140 grams) cream cheese, room temperature.
1/2 cup (100 grams) granulated white sugar
1/2 cup (120 ml) fresh lemon juice (approximately two large lemons)
2 large eggs
1 tablespoon grated lemon zest
1/2 cup (120 ml) heavy whipping cream
1 tablespoon confectioners (powdered or icing) sugar
Lemon Zest - The yellow outer rind of the lemon that contains the fruit's flavor and perfume.
Always remove the zest first before halving and squeezing the lemon.
Use a fine strainer to remove the seeds and pulp from the juice.