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Lemon tarts : COLLECTION
oC (350 oF).
Whisk all the ingredients for the tart filling together - the eggs, orange
and lemon juice, cream and sugar.
When the mixture is nice and frothy, pour most of it into the tart shell.
The mixture needs to come right to the top, but to avoid spilling it put
the partly filled tart into the oven (with the temperature now reduced)
and finish filling it with a spoon.
Bake the tart with the oven door ajar, and wait until the filling has
become firm. This should take about 35 minutes. Check the firmness of the
filling by giving the tin a little shake.
Take the tart out of the tin when it is lukewarm and leave it on a cake
rack to cool.
(From: Fredy Girardet, Cuisine spontanee)
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http://www.cs.cmu.edu/~mjw/recipes/pie/sweet/lemon-tart-coll.html (2 of 2) [12/17/1999 11:30:49 AM]
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