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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> Welsh

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. FOR SHORTCRUST PASTRY: Sieve the flour and salt together into a bowl. | 2. Cut the butter (or if using the lard/butter combo) ½ inch (1.5 cm) cubes and rub lightly into flour, lifting the mixture to add air, until the mixture resembles breadcrumbs. | 3. Make a well in the middle of the mixture and stir in enough water using a knife, until a soft but not sticky pastry is formed. | 4. Cover tightly and allow to rest in a fridge for 15 - 30 minutes. | 5. Roll out the pastry and use to line a 7 inch (15 cm) tart tin. Bake in a preheated oven at 400°F (200°C or mark 6) for 10 -15 minutes until set. | 6. Beat together the eggs, egg yolks, sugar, grated lemon rind and marmalade. Whisk in the melted butter. | 7. Pour the egg mixture into the pastry and bake at 375°F (190°C or mark 5) for a further 20 minutes. Serve warm from the oven or allow to cool and serve that way too. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	2 1/4	cups		-	-	-	-
butter	8	tablespoons		684.0	31.428	21.372	57.6
salt	1/2	teaspoon		-	-	-	-
cold water	2	tablespoons		0.0	0.0	0.0	0.0
egg	2			143.0	0.72	12.56	9.51
egg yolk	2			109.48	1.2206	5.3924	9.0236
caster sugar	1/3	cup	granulated	-	-	-	-
lemon	1/2		grated	0.6404	0.2058	0.0243	0.0066
marmalade	2	tablespoons		98.4	26.52	0.12	0.0
butter	8	tablespoons	melted	684.0	31.428	21.372	57.6

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.