DESSERTS!

LEMON TARTS

SHORT CRUST PASTE

Flour 200gms

Chilled butter 100gms

Chilled water 30ml

PREPARATION:

In a bowl, cut flour & butter. Mix with finger tips to resemble white bread crumbs. Now fold in chilled water. Bind together to form dough. Cover & refrigerate for about 30minutes. Roll out the dough, dusting occasionally with flour. Line 8 tart moulds with the rolled out dough. Blind cake at 200°C for about 20 minutes. Demould, pipe in the lemon curd. Serve during tea time, buffets or as a sweet.

LEMON CURD

Butter 55gms

Icing sugar 115gms

Lime (large) 1nos

Egg 1nos

Lemon yellow color 2drops

(Optional)

PREPARATION:

Grate the rind of the lemon. Keep aside. Melt butter & sugar over double boiled. Add in lime juice & rind. Remove, add in slightly beaten egg. Mix thoroughly. Return to double boiler; stir with a wooden spoon continuously until the mixture coats the spoon. Cool to a room temperature. Pipe the mixture into the prepared tart shells. Refrigerate to set. Serve.