Sunday, 28 June 2009

tangy lemon tart

I got this recipe from Hello magazine - yes, in between the articles on who got married this week I found some surprisingly good recipes. We had this last night for pudding and it was delicious. What I would say is that you could half the filling - or at least for my flan in I didn't need it all - but it will depend on how deep your tin is.

sweet short crust pastry case, baked blind
2 tbsp icing sugar
9 eggs
400g/14 oz caster sugar
grated zest of two lemons
juice of 5 lemons
250g/9oz greek yoghurt (I used Total greek yoghurt)

Preheat the oven to 130C, 250F OR gas mark 3
Make up pastry case
Whisk eggs, caster sugar and lemon zest in a bowl until smooth
Stir in the lemon juice then add the yoghurt and mix until fully combined
you can do the above two steps in a food processor
Pour the filling into the pastry case and bake for 30 mins then leave to cool for an hour
When ready to serve, sprinkle over the left over caster sugar and place under a hot grill to caramelize

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