Caramelised Lemon Tart by Stephen Crane of Ockenden Manor

Sweet Pas­try:

5oz But­ter

2oz Sug­ar

Cream togeth­er


8oz Plain Flour

¼ tsp Salt

1 Egg

Mix togeth­er, add to the creamed mix­ture and line flan dish.


Chill in Fridge for ½ Hour


Bake blind for 1 hour at 170c, egg wash twice. Should be gold­en brown.


Lemon Cream:


1st Pan — 250g Sug­ar, 200g of Lemon Prep (Zest of 3 Lemons, Juice of 4 Lemons)

2nd Pan – 700ml Dou­ble Cream

(Both pans to be boil­ing at the same time)


In Bowl – 9 Beat­en Eggs


Pour the lemon mix, then the cream mix on top of the beat­en egg – KEEP WHISKING

Pass, skim and fill up the tart case

Cook at 110c for 40 – 50 min­utes. Should be like Jel­ly


Cool out of the Fridge and enjoy!

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