So, today I took the pastry I made yesterday rolled it and lined the tin.
This is a very firm pastry and I did have to play with it to warm it a littlre before I rolled it and lined the tin with it. I blind baked it for 10 minutes then removed the greaseproof paper and baked it for a further 10 minutes. The it was onto the lemon filling.
Lemon filling
|
| finely grated zest and juice of 2 lemons |
| 115 g unsalted butter, melted |
| 3 eggs |
| ⅔ cup caster sugar |
| ¼ cup plain flour, sifted |
| 1 tablespoon cornflour, sifted |
| Mix together the lemon zest and juice, melted butter, eggs, sugar, flour and cornflour in a large bowl and beat until smooth. Pour filling into tart pastry and bake for 15 minutes or until the filling has set, allow to cool in tin. | |
| Dust with icing sugar and serve. Seriously this pastry make take a little extra work but it has that wonderful shortbread taste and texture. |
|
|
|
|
|
|
No comments:
Post a Comment