*  Exported from  MasterCook  *

                             LEMON FUDGE TART

Recipe By     : 
Serving Size  : 2    Preparation Time :0:00
Categories    : Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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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