nd foamy; add the flour, lemon juice, and zest and beat
boil; stir in the lemon juice and zest.
Whisk
Preheat oven to 350\u00b0F. Place the lemon tart on a baking tray.
Gently heat jam, blackberries and sugar in a large saucepan over medium heat for 2 mins, until jam and sugar melt. Crush berries lightly with a fork. Let cool then spread over tart.
Whip egg whites to medium peaks. Gradually add sugar, whisking until stiff and glossy. Cover blackberries with meringue then form peaks with a fork. Bake for 20 mins, or until meringue is crisp and light golden.
Serve wedges either warm or cold with heavy cream, if desired.
b>lemon candies evenly on top of tart. Prop Caramelized Sugar Spirals against lemon
ough into four 4-inch tart pans (or one 9 or
00\u00b0F.
For the tart shell: Place the flour, sugar
10 1/2 inch tart pan with a removable bottom
rge plate and freeze the tart shell for 30 minutes.
ides of four 4-inch tart pans with removable bottoms. Place
ightly greased 25cm-base fluted tart tin, with a removable base
or 10-inch (24 cm) tart pan. Patch any cracks with
efrigerator overnight. Before finishing the tart, take the filling out of
Whisk together eggs, egg yolks, and sugar in large microwaveable bowl. Stir in cranberry cocktail, lemon juice and butter. Microwave on HIGH for 2 minutes; stir. Return to microwave; cook until mxiture begins to boil and thickens, about 2 minutes longer. Stir until smooth. Pour through a fine strainer into bowl. Cover and chill in refrigertor. The mixture can be stored in the refrigerator for up top 1 week. Fill each baked cool tart shell with about 1 tablespoons cold curd just before serving. Garnish with whipped cream and lemon rind.
coconut, double cream, grated lemon and lemon juice together in a bowl
lour into mixture and add lemon juice, lemon peel, and salt. Whisk
aucepan. Gradually add the lemon juice as you beat over
ground almonds, cream, sliced almonds, lemon zest and juice.
Melt
n lemon and lime juices, then lemon peel.
Pour into baked pie
Beat eggs in top of double boiler until thick and fluffy. Continue beating while gradually adding sugar, lemon juice and rind.
Place over hot water and cook, stirring constantly, until custard is thick and smooth.
Cool slightly.
Gradually blend custard into cream cheese and when smooth, fill tart shells. Makes 6 servings.
orm dough into 10-inch tart pan covering bottom and sides