Lemon
Tart
Yield: 4 Servings
MMM
3 oz Flour 2 oz Butter
3/4 oz Icing sugar 2 ts Cold water J
uice of a small lemon
2 oz Caster sugar 1 Egg
Icing sugar for dusting Set oven to 375F or Mark 5. Grease deep
patty tins (makes approximately six tarts). Sift the flour into
a bowl. Rub in the butter and add the icing sugar. Add suff
cient of the water to makea moist dough. Roll out on a floured
surface cut into rounds and line the patty tins. Bake blind
for 10 minutes. Remove from the oven and reduce temperature
to 350F or Mark 4. Meanwhile beat together the egg caster sugar
and lemon juice. Fill the pastry cases with the mixture and
bake until set and the pastry is nicely browned. Serve hot or
cold but do not chill in the refrigerator.
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