Lemon fudge tart
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Lemon fudge tart
  Lemon    Fudge    Tarts  
Last updated 6/12/2012 1:21:58 AM. Recipe ID 54406. Report a problem with this recipe.
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      Title: Lemon fudge tart
 Categories: Desserts
      Yield: 2 Tarts
 
      6 oz Plain White Flour
           Icing sugar
  9 1/2 oz Butter
      5    Lemons
     10    Eggs
     10 oz Caster Sugar
 
  Blend together the flour, 1 level tablespoon of icing sugar, and 3.5
  ounces butter in a food processor until the mixture resembles
  breadcrumbs. divide between two 22cm ceramic flan dishes and press
  into the base using your fingertips.
  
  Bake at 170C/325F/Gas Mark 3 for about 35-40 minutes or until golden.
  
  Melt the remaining butter for the filling and place in a processor
  with the grated rind and squeezed juice of the lemons (about 7 fl
  oz), the eggs and caster sugar. Blend until smooth, then pour over
  the warm shortbread (the bases must be warm when the filling is put
  in or the crumbs will rise to the surface.)
  
  Bake at 130C/250F/Gas mark one-half for 75 to 90 minutes or until
  just set (the slower the cooking time the smoother the texture),
  Leave to cool then cover and refrigerate for up to 4 days.
  
  To serve, remove from the fridge for 1 hour. Cut into wedges, ease
  out of the dishes and dust heavily with icing sugar. Return to fridge
  until required.
 




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Recipe ID 54406 (Apr 03, 2005)

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