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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Australasian >> Australian >> Australian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Lemon Mixture | 2. Finely grate the lemons, and then juice them. | 3. Break the 9 eggs into a large bowl and add the sugar (both) and mix well until light and frothy. Mix in the lemon juice and zest and the cream and refrigerate for up to 24 hours. (The mix is best prepared a day before it is required). | 4. Sablé pastry. | 5. Using an electric mixer with a paddle, mix the PASTRY dry ingredients and add the butter in pieces, then slowly add the egg yolks. When the pastry comes together, remove from the bowl. | 6. Divide the pastry into workable amounts. Cover with plastic wrap and chill to a workable temperature. (Note: This pastry can be frozen). | 7. The Pie Itself. | 8. Preheat the oven to 180°C (360°F). | 9. Roll the pastry out to 5mm thickness and butter a 20cm x 5cm 8 x 2-inch flat tin. Line the tin with the pastry and then line the pastry with aluminium foil. Fill with pastry weights or beans and bake blind for 20 minutes or until the pastry is golden brown in colour. Allow to cool. | 10. Pour the lemon mixture into the cooled pastry case, leaving a 3-5mm space from top and bake at 180°C (360°F) for 1 hour or until set. The tart should not soufflé or have a domed top, and should be just set when shaken. | 11. Leave the tart to cool for at least 4 hours before removing the ring. Dust with icing sugar before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lemon	4			5.1233	1.6465	0.1943	0.053
egg	9			643.5	3.24	56.52	42.795
sugar	375			302242.5	75598.5	0.0	0.0
heavy cream	300			122400.0	986.4	1022.4	12988.8
icing sugar	50			-	-	-	-
plain flour	264			-	-	-	-
icing sugar	108			-	-	-	-
salt	1/2	pinch		-	-	-	-
butter	217		unsalted softened	22093.638	1.8488	26.1919	2499.3235
egg yolk	2			109.48	1.2206	5.3924	9.0236

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