1 Egg
1/3 c Caster sugar
One lemon; zest of
2 c Plain flour
125 g Butter
Icing sugar
2 Eggs
1 c Caster sugar
90 g Butter; melted
Zest and juice of 2 lemons
1. Preheat oven to moderately hot(200C).
2. Beat together egg, sugar and zest. Stir in flour with a fork until it
starts to look like breadcrumbs. Then rub in butter, to resemble fine
breadcrumbs. Gently form into a well-combined hall. Using half the pastry,
roll out using icing sugar instead of flour and line a lightly buttered 20
cm metal fluted pie plate with a removable base. Refrigerate for 30
minutes. Bake in preheated oven about 10 minutes or until golden in colour.
Reduce oven temperature to moderate (180C).
3. Beat together eggs and sugar, until pale and creamy. Beat in melted
butter, lemon zest and juice. Carefully pour into prebaked pastry shell.
Return to oven and continue to bake for about 20 minutes, until filling is
just set. Remove from oven. Serve warm or at room temperature with
TASMANIAN MERSEY VALLEY VINTAGE CLUB cheese.
Note: To grate lemons, place a piece of grease proof paper on fine side of
grater, then grate as normal. Remove paper to a flat surface and scrape off
zest with a spatula. This method of grating preserves all the zest. No more
grated knuckles and cleaning grater is a breeze!
Something special happens when you put MERSEY VALLEY CHEESE and lemon curd
tart together. Try this: On a large serving plate, place a 30gram -60 gram
piece TASMANMN MERSEY VALLEY VINTAGE CLUB cheese and a small wedge of lemon
curd tart. Decorate perimeter of plate with a slight sprinkling of freshly
ground pepper berry or freshly ground black pepper.
Makes 1 tart.
Yields
1 servings