Name: Microwaved lemon tart
Yield: 10 servings
Cuisine: Bistro
Ingredients: 200.00 g tennis biscuits; 100.00 g butter or margarine, melted; 2.00 eggs extra-large; 5.00 ml vanilla essence; 100.00 ml lemon juice; 300.00 ml castor sugar; 2.00 ml salt; 50.00 ml cornflour; 50.00 ml custard powder; 400.00 ml milk

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Ingredients (10)

Crust

200.00 g	tennis biscuits
100.00 g	butter — or margarine, melted

Filling

2.00	eggs — extra-large
5.00 ml	vanilla — essence
100.00 ml	lemon juice
300.00 ml	castor sugar
2.00 ml	salt
50.00 ml	cornflour
50.00 ml	custard powder
400.00 ml	milk

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Method:

Crust
Mix the crushed biscuits and melted butter or margarine.
Line a 24 cm pie dish with the crumb mixture and chill.Filling
Beat the eggs, vanilla essence and lemon juice together.
Sift the castor sugar, salt, cornflour and custard powder on top and stir to form a paste.
In a glass bowl microwave the milk for 2 minutes at 100 percent power.
Add a little of the hot milk to the egg mixture and stir well.
Return everything to the glass bowl with the rest of the milk.
Microwave for 5 to 6 minutes at 100 percent power until thick and done, beating with a wire whisk at 2-minute intervals.
Pour the mixture into the prepared crust, spreading evenly.
Chill until firm and then decorate with lemon zest.