*  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.
  
 
 
                    - - - - - - - - - - - - - - - - - -