Lemon tart

Instructions

To make the pastry:

1. Roughly chop butter into pieces and place in a food processor. Add flour. Process until mixture resembles a fine breadcrumb.
2. Add 60ml of chilled water and process until just comes together into a dough. Tip onto floured surface and bring together into a flattened disc. Refrigerate for 1/2 an hour.
3. Roll out to about 3mm thick, cut into approx. 7cm discs and place in greased cupcake tin.
4. Prick base with fork and bake in 190 degree oven for about 10-15 mins.

To make the lemon filling:

1. Place sugar, corn flour, and egg yolks into saucepan and heat.
2. Gradually add water, lemon juice and margarine.
3. Stir constantly over heat until mixture boils and thickens.
4. Remove from heat, add rind and cool.

Spoon cooled filling into cooled pastry cases. Serve with a mint leaf for garnish and a scoop of ice cream.