Lemon cheese tarts

24 servings

Ingredients

Quantity Ingredient
1¾ cup Self-raising flour
185 grams Cold butter, cut in cubes
Juice and rind of 3 lemons
6 tablespoons Castor sugar
1½ tablespoon Icing sugar
6 eaches Egg yolks
100 grams Butter

Directions

SOURCE: AUSTRALIAN VOGUE WIN

PASTRY

LEMON CHEESE

finely cut julienne from the zest of 1 lemon (be careful to take the yellow skin only) ½ cup water ½ cup sugar To make pastry cases: put flour, butter and icing sugar in food processor, process until mixture forms a ball. Remove from proces- sor bowl, wrap in plastic wrap and stand in refrigerator for 2 hours. Lightly butter 24 muffin tins. Roll out pastry, in small amounts at a time, and cut with 7 cm round cutter. This will give you deep tarts. Line tins with pastry rounds and cook on second bottom shelf of pre-heated 190'C oven for 12 to 15 minutes. Tart cases will keep two or three days in covered container. Lemon cheese: put lemon juice and rind, sugar and egg yolks in saucepan and beat together well. Add butter, cook over a low flame, stirring all the time, until mixture thickens. Pour into container, cool, store in refigerator. To make garnish: boil julienned zest of lemon in water for 3 or 4 minutes. Drain. Put water and sugar in saucepan and cook until boiling. Drop in lemon julienne and cook until syrup thickens. Drain zest and spread out on a plate to cool. Put a piece of the garnish on top of each filled tart. Tarts should be filled immediately before serving. Bon-Appetit, Exec.Chef.

Magnus Johansson

Submitted By SHERREE JOHANSSON On 09-28-94

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