Lemon Tarts
A delicious lemon tart recipe made easy with the use of the EOI Baked or Unbaked or 3” pastry shells.
Ingredients:
LEMON FILLING
GROUP 1
1600ml water
800g caster Sugar
400g EOI Sovereign Cake Margarine
280ml lemon juice
5g lemon zest
GROUP 2
400ml water
320g corn flour
GROUP 3
100g egg yolks
GROUP 4
20ml citric or tartaric acid
TOTAL WEIGHT: 3925g
Method
1) Par-bake the Unbaked EOI 3'' at 190°c until baked through or use Baked 3'' Pastry Shells.
2) Bring GROUP 1 to the boil
3) Thicken GROUP 1 with GROUP 2
4) Take off the heat and blend in egg yolks
5) Add GROUP 4 to GROUPS 1, 2 and 3.
6) Pour lemon filling into shells then allow to set. Decorate by choice.
Peerless products used:
Baked 3” Pastry Shells – Qty 180
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