Lemon Tarts by shireen

Lemon Tarts

      Ingredients for crust

      Butter 4 ounce

      Castor sugar 2 ½ ounces

      Flour 6 ounce

      Egg yolk 1

      Ingredients for filling

      Water ½ cup

      Sugar ½ cup

      Egg yolks 2

      Vanilla custard powder 1 tbsp

      Corn flour 1 tbsp

      Lemon juice 2 tbsp

      Butter 1 tbsp

      Yellow color few drops

      Method for crust

      Beat butter, add sugar, and beat till fluffy. Add in yolk fold in flour, knead with a soft hand and form into dough, keep in fridge for 15 minutes. Sprinkle flour on table. Roll the dough. Cut with a 3 inches round cutter. And put in a tart tray and bake on 180 degrees for 20 minutes

      Method for filling

      Mix corn flour, custard powder, water, sugar and yolks well. And cook on low heat stirring continuously till mixture thickens. Remove. Add lemon juice and yellow color. cool the  filling and  Fill mixture in icing bag and pipe onto baked tarts. Decorate with a piece of cherry.



      note 1 ounce= 2tbsp
/////////////////////////////////////////////////////////


lemon tart

Lemon Tarts Ingredients for crust Butter 4 ounce Castor sugar 2 ½ ounces Flour 6 ounce Egg yolk 1

Ingredients for filling Water ½ cup Sugar ½ cup Egg yolks 2 Vanilla custard powder 1 tbsp Corn flour 1 tbsp Lemon juice 2 tbsp Butte...r 1 tbsp Yellow color few drops Method for crust Beat butter, add sugar, and beat till fluffy. Add in yolk fold in flour, knead with a soft hand and form into dough, keep in fridge for 15 minutes. Sprinkle flour on table. Roll the dough. Cut with a 3 inches round cutter. And put in a tart tray and bake on 180 degrees for 20 minutes Method for filling Mix corn flour, custard powder, water, sugar and yolks well. And cook on low heat stirring continuously till mixture thickens. Remove. Add lemon juice and yellow color. Fill mixture in icing bag and pipe onto baked tarts. Decorate with a piece of cherry.

//////////////////////////////////

Lemon Tarts

Dough

4 Tbsp butter... See More

5 Tbsp castor sugar

2-3 drops vanilla essence

1 egg yolk

12 Tbsp slightly heaped flour

Chilled water as required.

Filling

1/2 cup water

2 egg yolks

8 Tbsp castor sugar

1 Tbsp heaped cornflour

1 Tbsp heaped vanilla custard powder

2 Tbsp freshly squeezed lemon juice

1 Tbsp butter

Few drops yellow food colouring

1-2 drops lemon essence (optional)

To make dough

Using a mixer or electric hand beater beat butter, sugar and vanilla till butter is light and fluffy. Add egg yolk and mix well. Sift flour in butter mix and by hand mix dough together. If dough is a little dry, add 1 Tbsp chilled water at a time till dough is ready.

Wrap dough in plastic wrap and pit in fridge for 15 minutes.

Once dough has been chilled, roll out using as little flour as possible to 1/4 inch thickness. Using a round cutter or glass cut out rounds and place in nonstick muffin tray. Lightly press dough into tray and prick dough with fork. Bake in preheated oven (180 degrees) for 15 minutes. Cases should be light golden brown. Remove from tray and allow to cool on a rack.

To make filling

Add water, cornflour & custard powder together over low heat and mix using a whisk. Add egg yolks, yellow colour and sugar and continue mixing with whisk until mix thickens. Remove from heat and allow to cool.

Once mix has cool add soft butter and lemon juice (if adding lemon essence add here - Aunty didn't use it though) mix well and taste. If you prefer a stronger lemon taste, add more lemon juice.

Fill piping bag with lemon filling, and pipe mix into cooled pastry cases. Add a glacé cherry on top.

Enjoy.

/////////////////