Lemon Cheese Tartlets
|All purpose flour||250 Milliliter (1 Cup)|
|Butter||90 Milliliter (6 Tablespoon)|
|Lemon juice||1 Tablespoon, squeezed|
|Sugar||125 Milliliter (1/2 Cup)|
|Cornstarch||45 Milliliter (3 Tablespoon)|
|Flour||45 Milliliter (3 Tablespoon)|
|Water||165 Milliliter (2/3 Cup)|
|Lemon||1 , rind grated|
|Butter||45 Milliliter (3 Tablespoon)|
|Lemon juice||85 Milliliter (1/3 Cup)|
Preheat oven to 450°F (230°C).
Sift flour and salt in a bowl.
Rub in butter.
Add lemon juice and egg yolk to form dough.
Knead on lightly floured board.
Roll out cough till 1/8 inch thin (3 mm).
Cut with fluted cookie cutter into 2 inch (5 cm) rounds.
Line tart tins with pastry rounds.
Prick base and sides of pastry shells.
Bake for 8-10 minutes.
Cool on cake rack.
Cut pastry strips from remaining dough, twist and bake on tray for 6-8 minutes.
To make filling, combine sugar, corn-, starch, flour and water.
Stir over low heat until mixture simmers and thickens.
Remove from heat.
Add yolks, lemon rind, butter and lemon juice.
Set aside to cool.
Spoon lemon cheese mixture into tart shells.
Decorate with pastry twist, if desired.
Allow to cool completely to serve.