My friend Miro passed this recipe onto me, so I must give it a try at the weekend. I love anything citrusy (not sure if that’s a word), so I reckon this is going to be a winner. Here goes:
First you need to prepare your sweet shortcrust pastry. You need:
175 g (6 oz) plain flour
pinch of salt
85 g (3oz) butter or margarine, cut into small pieces
30 – 45 ml (2-3 tbsp) cold water
20 ml (4 tsp) caster sugar
Mix the flour, salt and butter together in a Kenwood mixer until it resembles breadcrumbs, then add sugar and start sprinkling over water after it combines all together. You don’t want to over handle it, so once it’s combined, wrap it in a clear film and put it into fridge for half an hour to rest. Then just roll it out and put it into a tart form (I usually use one with a loose bottom – 9 inch), prick the pastry with a fork and put it into preheated oven at 190 C (375 F) or Gas 5 and bake until golden (usually takes 20 – 25 min). They advise to bake it blind with baking beans and then remove them after 20 min and bake for another 15 min, but it’s not a must.
Once baked, let it cool and prepare your lemon filling. For that you need:
3 limes (or vice versa lol)
65 g (2.5 oz) cornflour
50 g (2 oz) caster sugar
3 egg yolks
First grate the lemons and limes for zest, then you need to half them and squeeze the juice out. Pour into a jug and make up to 450 ml (3/4 of a pint) with cold water. Place it into a saucepan together with sugar and bring to a boil. Meanwhile, mix the cornflour and egg yolks with 120 ml (4 fl oz) of cold water and pour it to your boiling juice. It’ll take only a minute or two to thicken and once thickened, you can pour it straight to your pastry case. Let it cool down and bon appetite 🙂
I have been led to believe that it’s not as much work as it sounds, so I will keep you posted.