A French lemon tart is a little different to the lemon meringue pie at the top of the page, since the filling of the tart is entirely uncovered. The base layer is still our in-house shortcrust pastry, cooked to perfection, though the filling is a little different. The inviting rich yellow is born of an awful lot of lemon being in the filling itself, leading to a powerfully flavoured and wonderfully moreish option. The filling of the tart is sharp and rich, fairly similar to a well made lemon curd. This is then boosted by the baking process, leading to a strongly structured dessert.
French Lemon Tart
This provides a tangy and refreshingly light end to any meal, made using a traditional French recipe.
Description
INGREDIENTS
Ingredients
Plain Wheat Flour (with added Calcium, Iron, Niacin, Thiamine), Lemon Juice (17%) (contains Sulphites), Sugar, Salted Butter (from Milk), Egg (Egg, Acidifier E330, Preservative E202), Egg Yolk (Acidity Regulator (E330)), Margarine [Vegetable Oils (Palm, Rapeseed), Water, Salt, Emulsifier (E475), Colours (E100, E160b), Natural Flavouring], Icing Sugar (contains Anti-Caking Agent (E341iii)), Sugar Dusting [Dextrose, Wheat Starch, Vegetable Oils (Palm, Rapeseed)], Water, Salt
Nutritional Information
| Typical values per 100g |
|
|---|---|
| Energy (kJ) | 1659.07 |
| Energy (kcal) | 396.53 |
| Fat (g) | 22.33 |
| Saturates (g) | 11.27 |
| Carbohydrates (g) | 44.90 |
| Total Sugars (g) | 22.56 |
| Protein (g) | 5.77 |
| Salt (g) | 0.53 |
- Suitable for vegetarians
- Nutritional information: TBC
- Unsuitable for vegans
- Store in a cool, dry place
