Fruit Recipes
Jackie French's Almost Instant Lime and Lemon Tarts
(and the best ones she knows, too)
Ingredients:
4 eggs
three quarters cup castor sugar
half cup lime/lemon juice
1 carton cream
pastry
Method:
Line shallow a pie dish, large baking tray or little muffin pans with the pastry. Should make one generous tart or 12 little tarts
Beat eggs and sugar till sugar dissolves. Beat in cream and juice, pour into pastry, bake at 200C till firm- about 20 minutes for a large tart or 12 minutes for small ones, but this will depend how thick your dishes are and how deep the filling is. if the pastry is going dark brown before the filling is set cover with a sheet of alfoil to stop it browning even more and going rock hard.
More of Jackie French's mouth-watering citrus recipes here.
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