Baked Lemon Tart

Baked Lemon Tart is a lacto ovo vegetarian recipe with 1 servings. One portion of this dish contains approximately 26g of protein, 29g of fat, and a total of 476 calories. For $3.21 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. Not a lot of people made this recipe, and 1 would say it hit the spot. It is brought to you by Foodista. If you have orange juice, castor sugarl, lemon juice, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 62%. This score is pretty good. If you like this recipe, you might also like recipes such as Lemon Tart, Lemon Tart, and Whole Lemon Tart.

Instructions

1. Preheat oven to 180C/350F.
2. Roll pastry out to a thickness of about 3 mm (a little more than 1/10 in) and line flan tin with pastry. Prick pastry gently with a fork. Press a sheet of foil out over pastry and into the corners. Bake in a preheated oven for about 15 minutes. Remove foil and continue cooking until pastry is light brown in color.
3. Meanwhile, in a bowl mix eggs, sugar, grated lemon rind and cream. Mix in lemon and orange juice. Pour preparation into the baked pastry shell and bake in a preheated oven for about 12 to 15 minutes until the centre of the custard appears to have just set. Allow tart to cool before carefully unmoulding.
4. A short while before serving, peel the extra lemon, using a small sharp knife, removing all the white skin as well. Cut lemon into thin slices about 2 mm thick. Arrange lemon slices over tart in a circular pattern and sprinkle the top generously with icing sugar. Place under a hot grill for 1 to 2 minutes to melt the icing sugar and give the top of the tart a lovely glaze. Cut into slices and