Name: Lemon Tart
Prep time: PTM
Cook time: PTM
Ingredients: For the pastry:; 125 g butter; 0.5 cup Icing sugar; 1.25 cups Plain flour; For the filling:; 4 Eggs; 1.5 cups Caster sugar; 124 g lemon juice; 1 tablespoon Lemon peel; 1 tin NESTLÉ Cream; 0.25 cup Plain flour; For garnishing:; 2 tablespoons Icing sugar

INGREDIENTS

Lemon Tart with
NUTRITIONAL INFORMATION

Lemon Tart with
HOW TO PREPARE

Lemon Tart with
REVIEWS

Lemon Tart with

For the pastry:
125 g unsalted butter
½ cup of powdered sugar
1¼ cups plain flour, sifted
For the filling:
4 eggs
1½ cups of fine sugar
124 g lemon juice
1 tablespoon Lemon zest
1 can Nestle cream or 170 g
¼ cup plain flour or 30 g
For garnishing:
2 tablespoons icing sugar

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INGREDIENTS

Lemon Tart with

For the pastry:
125 g unsalted butter
½ cup of powdered sugar
1¼ cups plain flour, sifted
For the filling:
4 eggs
1½ cups of fine sugar
124 g lemon juice
1 tablespoon Lemon zest
1 can Nestle cream or 170 g
¼ cup plain flour or 30 g
For garnishing:
2 tablespoons icing sugar

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NUTRITIONAL INFORMATION

Lemon Tart with

Source: https://www.nestledessertsarabia.com/recipe-details/lemon-tart/176

Energy 464 (Kcal)
Protein 6.2 (g)
Carbohydrate 66 (g)
Total Fat 20 (g)

HOW TO PREPARE

Lemon Tart with

Place all pastry ingredients in a food processor and process until the mixture forms dough. Alternately, beat together the butter and icing sugar until light and fluffy and then stir in the sifted flour. Wrap in plastic cling film and chill for 10 minutes until firm, then rollout on a lightly floured board. Line a 26cm × 2cm loose based flan dish with the pastry and place in the freezer to chill for ten minutes.

Cover the pastry with a sheet of baking paper and fill with rice. Bake in a preheated 180 °C oven for 15 minutes. Remove the rice and paper and bake for a further 5 minutes or until light golden brown.

To prepare the filling, beat together the eggs and caster sugar until thick then beat in the lemon juice, lemon rind, NESTLÉ Cream and flour. Pour into the pastry shell, return to the oven and bake for 25-30 minutes or until the filling is just set. Allow to cool before removing from the tin and serving, dusted with icing sugar.

REVIEWS