Lemon trat(scottish)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | ounces | Flour |
| 2 | ounces | Butter |
| ¾ | ounce | Icing sugar |
| 2 | teaspoons | Cold water |
| Juice of a small lemon | ||
| 2 | ounces | Caster sugar |
| 1 | Egg | |
| Icing sugar for dusting | ||
Directions
BASE
FILLING
Set oven to 375F or Mark 5. Grease deep patty tins (makes approximately six tarts). Sift the flour into a bowl. Rub in the butter and add the icing sugar. Add suff cient of the water to makea moist dough. Roll out on a floured surface, cut into rounds and line the patty tins. Bake blind for 10 minutes. Remove from the oven and reduce temperature to 350F or Mark 4. Meanwhile beat together the egg, caster sugar and lemon juice. Fill the pastry cases with the mixture and bake until set and the pastry is nicely browned. Serve hot or cold, but do not chill in the refrigerator.
From the booklet Scottish Teatime Recipes