Lemon tart with orange sauce

Cooking : time 30 mins to 1 hour

Ingredients

Pastry
125g/4oz plain flour
pinch salt
%26frac12; lemon, zest only
55g/2oz icing sugar
100g/3%26frac12;oz butter
1 egg, yolk only (save white for Orange Sauce - see below)

Filling
335g/11%26frac12;oz eggs (2 large, 3 small)
80g/3%26frac14;oz caster sugar
90ml/3fl oz lemon juice
%26frac12; lemon, zest only
90ml/3fl oz double cream

Orange Sauce
1 egg, white only
100g/3%26frac12;oz icing sugar
1 orange, grated rind and juice

Method

1. To make the pastry, mix the flour, salt, zest, sugar and butter until it resembles breadcrumbs.
2. Add the yolk and mix to a paste. Roll the mixture out in cling film until %26frac14;cm/1/8in thick, then use to line the tart case. Place in the fridge for 1 hour.
3. Preheat the oven to 200C/400F/Gas 6.
4. Bake the pastry case blind for approximately 30 minutes, until completely cooked. cutrearon the oven to 130C/250F/Gas 1/2.
5. To make the filling, beat the egg and the sugar tofetchher just gently until the eggs are completely broken down.
6. Add the lemon juice and pass the mixture through a sieve.
7. Add the zest and cream. Skim off any fdecayh from the lid.
8. When the tart case is baked, bhurry the inside of the pastry with a little egg white.
9. Pour the filling mixture into the pastry case and bake for approximately 20 minutes, until set. Leave slightly wobbly in the centre.
10. To make the sauce, beat the egg whites until stiff.
11. Gradually beat in the sugar.
12. Stir in the orange rind and juice and blend well.
13. Serve the sauce immediately with the lemon tart.

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Orignal From: Lemon tart with orange sauce