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Lemon Tarts


For the Pastry;
- 1 1\4 cup white flour
- 2 tbsp. sugar
- 100 g. butter
- 1 egg yolk
- 1-2 tbsp. lemon juice
For the Filling:

- 125 g. butter
- 1 cup sugar
- finely grated rind of 3 medium lemons

- 1\2 cup lemon juice
- 4 eggs lightly beaten
- whip cream and angelica, to decorate (Optional)

1. sift flour and sugar together. Add the butter and rub in until the mixture resembles fine bread crumbs.
2. Combine egg yolk with lemon juice and add to the flour mixture. Mix together and knead gently to form a smooth dough. Wrap and chill for 30 minutes.
3. Roll out on a floured surface and cut in circles to line 10 fluted tartlet tins. Bake in the oven at 180C (350F) mark 4 for about 12-15 minutes or until light brown in color. Remove from the tins and leave until cold.
4. To prepare lemon butter, Melt butter over hot water. Add sugar and stir until dissolved. Mix in lemon rind and juice. Quickly whisk in eggs. Whisk over simmering water until mixture is thick enough to coat the back of a wooden spoon, about 8-10 minutes. Strain and then pour into hot
sterilized jar and seal. When cold, store in the refrigerator until needed.
5. Fill the pastry cases with lemon butter. Pipe cream on the top and decorate with angelica.