Name: Lemon tart
Yield: 0 serving
Cuisine: Budget
Ingredients: 100.00 ml butter soft; 125.00 ml sugar; 1.00 eggs extra-large; 125.00 ml flour cake; 125.00 ml flour self-raising; salt just a pinch; 170.00 g nestlé ideal evaporated milk chilled; 175.00 ml yoghurt plain; 125.00 ml lemon juice; 5.00 ml lemon zest only; 125.00 ml castor sugar; 10.00 ml Sheridans gelatine

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Ingredients (12)

CRUST

100.00 ml	butter — soft
125.00 ml	sugar
1.00	eggs — extra-large
125.00 ml	flour — cake
125.00 ml	flour — self-raising
	salt — just a pinch

FILLING

170.00 g	nestlé ideal evaporated milk — chilled
175.00 ml	yoghurt — plain
125.00 ml	lemon juice
5.00 ml	lemon — zest only
125.00 ml	castor sugar
10.00 ml	Sheridans gelatine

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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.