- Ingredients
- 680g sweet pastry
- 750ml double cream
- 240g caster sugar
- juice and zest of 9 lemons
- 450g whole egg.
pebble beach lemon tart
peter Jackson
5th December 2011
pebble beach lemon tart
Roll out pastry, line tart and chill for 30mins
Blind bake for 15-20mins at 180oc.
Remove beans ba...
Ingredients
Method
Roll out pastry, line tart and chill for 30mins
Blind bake for 15-20mins at 180oc.
Remove beans bake for a further 3mins.
Boil cream
Beat together egg and sugar, mix into the cream
Add the lemon juice and zest, leave to infuse for 2 hours.
Pour into the tart case bake at 150oc for 15-20 mins.
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