Fresh Lemon Tart

Photo: flickr user avlxyz

Ingredients

Shortcrust pastry (to fit a 19cm fluted flan

50 grams Butter or margarine

100 grams Brown sugar

2 lrg Lemons

3 Eggs

Sugared lemon slices to decorate

1 Lemon

50 grams Demerara sugar

150 ml (1/4 pt) Water

Preparation

1. Roll out the pastry in the 19cm flan ring

2.Bake 'blind' at 200 Celsius for 10-15 minutes or until golden

3. Put the rind and juice of the two lemons with the butter and the sugar in a bowl over a pan of simmering water. Stir until the butter has melted and the sugar dissolved.

4. Remove the lemon mixture from the heat and sir in the beaten eggs

5. Pour the mixture into the pastry case, bake in the oven at 180 Celsius for about 20-30 minutes or until the filling has set.

6. When the tart is cooled decorate with the Sugared lemon slices (recipe follows) Serve hot or cold with pouring cream.

Sugared Lemon Slices:1. Cut a thin skinned lemon into 8 even slices

2. Place them in a frying pan and just cover with water

3. Bring to the boil. Drain

4. Dissolve 50 g of demerara sugar in the 150 ml water. Bring to the boil, add the lemon slices and boil gently until all the syrup has been absorbed.

Let the slices cool in the pan.