Saturday, 5 March 2016
LEMON CAKE TART
1 1/2 cups plain flour
1/2 teaspoon salt
2 tablespoons sugar
1/2 cup canola oil
3 1/2 tablespoons milk
1 1⁄2 cups sugar
2 tablespoons butter, melted
1⁄3 cup plain flour
1⁄4 teaspoon salt
finely grated rind of 1 lemon
5 tablespoons lemon juice,
3 eggs, separated
1 1⁄4 cups milk
put oven rack on lowest position in oven.
preheat oven to 180 c.
lightly grease a 24 cm pie dish.
mix all ingredients together in a bowl.
press into pie dish. put aside.
in a medium bowl, stir melted butter and sugar together.
stir in flour, salt, lemon rind and lemon juice.
in a small bowl, beat egg yolks with milk until well blended, stir into lemon mixture.
in another medium sized bowl, beat egg whites with an electric mixer until just stiff.
gently fold egg whites into lemon mixture. don't over mix.
pour filling into pie crust.
bake on the lowest rack of the oven until the top is browned and the
center jiggles only slightly when pan is gently shaken. approx 40 minutes but check at 35 minutes.
(if the pie starts to brown too much, cover the top with foil.)
cool. serve with whipped cream.