"print friendly" recipe

ingredients for the pastry: 

method:

50g icing sugar

Sift the icing sugar and the flour and incorporate with the butter in a food processor until the mixture resembles fine breadcrumbs. Add the yolks and lemon zest and blend until the dough comes together. Press the dough into a thick, flat disk, wrap in plastic food wrap and rest in the fridge for 1 hour. Roll out the pastry on a cool floured surface and line 4 x 9cm tart tins, that have been buttered. Refrigerate for 1 hour. Brush the pastry with beaten egg white and refrigerate for another 15 minutes. Preheat the oven to 180°C and blind bake the pastry shells until lightly coloured, about 18 minutes. Remove from the oven.

125g plain flour

75g unsalted butter, chilled and diced

2 egg yolks

1 tsp fine lemon zest

ingredients for the tart: 

method:

1 x 20cm sweet pastry shell

Fill the warm pastry shells with the lemon curd and bake until just set, 25-30 minutes. Remove from the oven and allow to cool for 30 minutes before removing from the tart tins. Dust with icing sugar, and serve immediately, then fill your glasses with Botrytis Semillon ...and discover how good life can be!                                                       serves 4

1 x 270g pure greed fresh lemon curd

extra icing sugar, for dusting