Candy Gas and electric cookers Operations Instructions download pdf (Page 29)

Serves 6

Preparation time

20 minutes

Cooking time

30 minutes

Ingredients:

Pastry

1½ cups plain flour

2 tablespoons caster sugar

90g butter

1 egg yolk

2 tablespoons cold water

Rice (For prebaking pastry)

Lemon Curd

6 egg yolks

1 cup sugar

½ cup (125ml) lemon juice

125g butter

1 tablespoon grated lemon rind

•

Pastry. Cream together sugar, butter

and egg yolk. Gradually incorporate

flour and water to combine pastry

into a ball. Cover and place in

refrigerator for 15 minutes.

•

Preheat oven (Mode 9) to 160º C.

Once this temperature is reached

turn oven to (Mode 3).

•

Grease an 18-20cm pie plate or flan

ring. Roll out cooled pastry to fit

into pie plate or flan ring. Crimp or

decorate the edges. Place a sheet

of baking paper over pastry, pour

in some rice and bake in oven for

10 minutes. Remove from oven and

take out paper and rice.

•

Return pastry and bake for a further

15 minutes or until golden brown,

allow to cool.

•

Lemon Curd. Beat egg yolks and

strain through sieve into a medium

heavy saucepan over a low heat.

Add sugar and lemon juice and stir

to combine. Cook for 10-12 minutes

stirring continuously until the mixture

thickens and is able to coat the back

of a wooden spoon. Remove from

heat and stir until the mixture cools

slightly, stir in butter a piece at a

time until all is added. Add rind and

allow to cool slightly.

•

Pour into the baked pastry shell and

chill in refrigerator until set.

Lemon

Curd Tart

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