Lemon tart

Recipe from: 9/12/1995 12:00:00 AM
Ingredients 14
Servings 0
Time

Ingredients

  • CRUST
  • 100
    ml
    soft butter
  • 125
    ml
    sugar
  • 1
    extra-large egg
  • 125
    ml
    cake flour
  • 125
    ml
    self-raising flour
  • pinch of salt
  • FILLING
  • 170
    g
    Nestlé Ideal Evaporated Milk, chilled
  • 175
    ml
    plain yoghurt
  • 125
    ml
    lemon juice
  • 5
    ml
    lemon rind
  • 125
    ml
    castor sugar
  • 10
    ml
    gelatine
 

Method

 
Preheat the oven to 180 ºC (350 ºF). Spray a 25 x 25 cm ovenproof dish with non-stick spray. Beat the butter until light and creamy and add small quantities of sugar at a time while beating continuously. Add the egg and beat well. Add the cake flour, self-raising flour and salt and mix well. Press the pastry into the prepared dish and bake for 12 minutes. Cool completely. Whisk the evaporated milk in a large mixing bowl until it thickens. Add the yoghurt, lemon juice and rind, and castor sugar. Mix well. Sprinkle the gelatine over a little water and leave for a few minutes until spongy. Heat until the gelatine has melted, but do not bring to the boil. Add to the lemon mixture, mix and pour into the crust. Chill until set. Makes a medium-sized tart.
 

Read more on: fruit
 

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