Ingredients:
3/4 cup plain flour
2 tablespoons powdered sugar icing
1 1/2 tablespoons ground almonds
60 g butter
1 egg yolks
1 -2 teaspoon cold water
2 teaspoons finely grated fresh lemon rind
1/4 cup lemon juice
2 eggs
1/3 cup caster sugar
1/2 cup thickened cream
whipped cream, to decorate
candied lemon peel, rind to decorate
Directions:
Lightly grease a 24 cup or 2x 12 cup cupcake tray (patty cakes size not muffin size).
Make a pastry by processing the flour, icing sugar, ground almonds, and butter in a food processer until well combined.
Add the egg yolk and water and process until ingredients come together.
Lightly knead the dough on a floured surface until smooth.
Cover dough and refridgerate for 30 minutes.
Roll out pastry dough between 2 sheets of baking paper until pastry is 3mm thick.
Cut into 24 rounds using a 6cm cutter.
Place pastry into prepared holes.
Combine the rind, juice, eggs, sugar and cream in a bowl or large jug and mix well.
Pour a little filling into each pastry shell, using all of the filling.
Bake in a pre-heated 180 degee C oven for about 20 minutes or until the filling is set and pastry lightly browned.
Serve decorated with a small dollop of whipped cream and a sliver of candied or fresh lemon zest if desired.
Servings: 24
Time preparation: 60 min.
Time total: 80 min.