| Lemon Tart
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Lemon Tart: Fruisana Fruit Sugar makes the lemon flavour intensified | What do I need?
To make the pastry:
225g plain flour
115g butter, diced
1 lemon, finely grated zest
1 small egg
25g Fruisana Fruit Sugar
2 tbsp lemon juice
To make the lemon filling:
5 large eggs
115g Fruisana Fruit Sugar
4 lemons, grated zest and juice
300ml double cream
What do I do?
To make the pastry:
Sift the flour into a bowl. Rub the butter into the flour until it resembles fine breadcrumbs. Stir in the lemon zest.
Beat in the egg and Fruisana Fruit Sugar with the lemon juice, to form a soft dough. It may be necessary to add another tablespoon of lemon juice.
Wrap the pastry in greaseproof paper and allow to cool in the fridge for 30 minutes before using.
Remove the pastry from the fridge and allow to come to room temperature before rolling out to fit a 23cm (9 inch) loose-bottomed, deep flan tin.
Place the tin on a baking sheet, add a piece of greaseproof paper and baking beans and bake blind in the oven at 190°C (electric), 170°C (fan) or gas mark 5, for 15 minutes.
Aga method
2, 3 and 4 oven Aga: bake on the floor of the roasting oven for 15 minutes.
Remove from the oven, and remove baking beans and greaseproof paper.
To make the lemon filling:
Beat the eggs and sugar together in a bowl, stir in the lemon zest and juice and then the double cream.
Pour the lemon filling into the pastry tart case and return to the oven and bake at 150°C (electric), 130°C (fan) or gas mark 2, for 30-40 minutes until the filling just sets.
Aga method
2 oven Aga: place on the grid shelf on the floor of the roasting oven with the cold plain shelf on the third set of runners for 10 minutes, then transfer the hot plain shelf to the centre of the simmering oven and place the flan tin on top and cook for a further 30 minutes until the filling is just set.
3 and 4 oven Aga: place the flan tin on the grid shelf on the floor of the baking oven and cook for about 30 minutes or until the filling is set.
Allow to cool, chilling completely before serving.
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