3 oz Flour
2 oz Butter
3/4 oz Icing sugar
2 ts Cold water
Juice of a lemon
2 oz Caster sugar
1 Egg
Icing sugar for dusting
Set oven to 375?F 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 sufficient of the water to make
a moist dough. Roll out on a floured surface, cut into rounds and
line the patty tins. Bake blind for l4 minutes. Remove from the oven
and reduce temperature to 350?F 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 nicelg browned. Serve
hot or cold, but do not chill in the refrigerator.
** Scottish Tea-Time Recipes — Johanna Mathie ** ** ISBN = 1
898435 18 9 **
Yields
1 pie
