STEPS
INGREDIENTS
The ingredients
Crush the biscuits
Add the cinnamon, nutmeg, and butter to the crushed biscuits
Place in the refrigerator for 1 hour
Finely grate the zest of 1 lemon
Whisk the sugar and eggs together in a heatproof bowl
Juice the lemons and add 2/3 of a cup of lemon juice and the zest to egg and sugar mixture
Place the bowl over a saucepan of simmering water. Stir with a wooden spoon and cook for about 20 minutes or until custard-like
Cook over low heat
Don't boil the mixture. When it is cooked remove from heat and whisk in the butter
Take the base out of the fridge and pour in the mixture
Pop this in the fridge and keep it there over night
Dust with icing sugar to serve
When cooking you must always: Tie back long hair Wash hands Keep food preparation surfaces clean Wear a clean apron -
I rate this 8/10, because it was although delicious the base of the tart was to crumbly and could not be held in place, next time I cook this I will either add more butter or use shortcut pastry
- 185.0g Marie biscuits
- 1/2tsp Cinnamon
- 1/4tsp Nutmeg
- 90.0g Butter
- 3.0 Lemons
- 4.0 Eggs
- 1.0c Caster sugar
- 125.0g Butter
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