Lemon Tart

Ingredients

pastry shell recipe see the previous recipe Apple pie

the smaller part of the dough, roll out into  1/4 "thick to fit 6-8 tart tins
bake blind, i.e. prick lightly with fork, sprinkle some beans, bake for 15-20 minutes or until delicately brown. remove beans, cool and fill with lemon curd

Lemon curd
butter   60 gm
eggs  2
sugar  4 tbsp
lime juice  1 1/2 tbsp
combine lime juice, sugar, butter and mix well
add egg yolks, stand over a bowl of simmering water and cook stirring until the mixture thickly coats the back of a spoon. fill the pastry shells with lemon curd and allow to set.

for crisper pastry shells
butter  85 gm
castor sugar  3 tbsp
egg yolk  1
cold milk  2-4 tso
flour  140 gm
cream butter and sugar, mix egg yolk and flour, add milk
gather the dough into a ball
if the dough crumbles, add cold milk drop by drop uotp 2 tsp
dust the dough with a little flour and wrap in a wax paper
chill for at least an hour.





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