Directions:
- Preheat oven to 180°C or 160°C fan. Grease a 22cm pie dish.
- Line prepared dish with pastry. Trim edges, using scraps to patch any short sides. Chill for 15 minutes.
- Line pastry with baking paper and fill with rice or pastry weights.
- Blind bake for 15 minutes. Remove paper and weights and bake for another 5 minutes. Cool in pan.
- Mix together eggs, sugar, juice and rind and cream. Pour into prepared tart shell. Bake for 30-35 minutes, until just set, but still a little wobbly. Cool in pan.
- Dust tart with icing sugar. Serve in wedges topped with thick cream.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 113.63 Kcal (476 kJ) | ||
| Calories from fat | 36.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.02g | 6% | |
|---|---|---|---|
| Cholesterol | 87.44mg | 29% | |
| Sodium | 37.59mg | 2% | |
| Potassium | 65.73mg | 1% | |
| Total Carbs | 16.68g | 6% | |
| Sugars | 15.25g | 61% | |
| Protein | 3.31g | 7% | |
| Vitamin C | 6.1mg | 10% | |
| Iron | 0.4mg | 2% | |
| Calcium | 29.1mg | 3% | |
| Amount Per 100 g | |||
| Calories | 169.18 Kcal (708 kJ) | ||
| Calories from fat | 53.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.98g | 6% | |
|---|---|---|---|
| Cholesterol | 130.19mg | 29% | |
| Sodium | 55.97mg | 2% | |
| Potassium | 97.87mg | 1% | |
| Total Carbs | 24.84g | 6% | |
| Sugars | 22.7g | 61% | |
| Protein | 4.93g | 7% | |
| Vitamin C | 9.1mg | 10% | |
| Iron | 0.7mg | 2% | |
| Calcium | 43.4mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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