Lemon brulee tart from Feast Magazine, September 2012 (#13) (page 34) by Matthew Evans

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Melanie on March 29, 2014

    I loved the overall outcome of this dish - impressive for a dinner party. Make the lemon filling and allow to cool while the rolled out pastry is resting in the fridge; I used caster sugar for the brulee top. If making again I would make a couple of changes - I wasn't a huge fan of the crust recipe used as it was quite pale and sweet and therefore didn't provide much contrast; the lemon filling was also quite sweet and some of the sugar could probably be cut out.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.