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Ingredients
US|METRIC
4 SERVINGS
- 1/2 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 185 grams biscuits (Marie or Nice, processed to fine crumbs)
- icing sugar (Pure, to serve)
- 90 grams butter (melted)
- 1 cup caster sugar
- 125 grams butter (chopped)
- 3 lemons
- 4 eggs
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Directions
- Lightly grease a 2cm-deep, 24cm (base) loose-based round flan pan. Combine biscuit crumbs, cinnamon, nutmeg and butter in a bowl. Press into base and sides of prepaed pan. Refrigerate for 1 hour. Make lemon curd: Finely grate rind of 1 lemon. Juice all lemons. Whisk eggs and sugar together in a heatproof bowl until well combined. Add lemon rind and 2/3 cup lemon juice, whisking constantly until well combined. Place bowl over a saucepan of simmering water (do not allow base to touch water). Cook, stirring with a wooden spoon, for 20 to 25 minutes or until thick and custard-like. Do not allow to boil. Remove from heat and whisk in butter. Pour lemon curd into chilled tart case. Cover with plastic wrap and re
NutritionView More
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770Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories770Calories from Fat500 |
% DAILY VALUE |
Total Fat56g86% |
Saturated Fat30g150% |
Trans Fat |
Cholesterol330mg110% |
Sodium870mg36% |
Potassium300mg9% |
Protein11g |
Calories from Fat500 |
% DAILY VALUE |
Total Carbohydrate65g22% |
Dietary Fiber5g20% |
Sugars34g |
Vitamin A30% |
Vitamin C100% |
Calcium10% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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