Tangy Lemon Tarts
|Flour||1 Cup (16 tbs)|
|Lemon juice||1 Teaspoon|
|Sodium bicarbonate||1 Pinch|
|Lemon juice||2 Tablespoon|
|Grated lemon rind||1⁄2 Teaspoon|
|Lemon rind||1 , cut into thin strips|
|Milk||1 Cup (16 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
Sieve flour, salt and soda bicarb together in a large mixing bowl.
Mix butter and flour with fingers till it resembles bread crumbs.
Add lemon juice and milk to flour and knead into a stiff dough.
Roll out the dough into 1/2 cm thick pastry.
Cut the pastry into 5 cm diameter rounds.
Line the tart tins with pastry rounds.
Prick them at the base and sides.
Bake in oven at 180°c for 8-10 minutes.
Cool slightly and remove from tins.
To prepare filling, make paste of cornflour with a little milk.
Put paste of corn flour and sugar to milk.
Cook on medium heat stirring till thick.
Add egg yolk, butter, grated rind, strips of lemon rind and lemon juice to it.
Fill in the tarts.
Decorate with lemon marmalade and serve.