Lemon Tart

• 20cm prepared sweet shortcrust pastry shell
• 1/2 cup ETA* Lemon Spread
• 1 egg
• 1 cup cream
• icing sugar, to serve

1. Blind bake the pastry shell according to manufacturers directions.
2. Combine lemon spread and egg until combined.
3. Whisk in cream until smooth, taking care not to overwhisk.
4. Pour lemon custard into prepared shell.
5. Bake at 160C for 30 minutes or until just set and wobbly in the centre.
6. Dust with icing sugar and serve warm or cold.

sweet shortcrust, egg, cream, icing sugar

Taken from www.kraftrecipes.com/recipes/lemon-tart-103610.aspx (may not work)