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Lemon Tart with Redcurrants and Strawberries



INGREDIENTS
For the pastry
  • 11/2 cups all purpose flour
  • 1/2 cup unsalted butter, chilled and diced
  • 1/4 cup icing sugar, sieved
  • 2 egg yolks, divided
  • zest of a half lemon
  • 2 tbsp milk
For the lemon custard:
  • 6 medium eggs
  • 1 cup caster sugar
  • juice and zest of 4 lemons
  • 6 oz double cream
For the garnish:
  • 5 oz redcurrants
  • 11/2 cups strawberries, halved
  • 1 tbsp Limoncello – optional
  • 2 tbsp caster sugar
  • Greek basil, optional




NEXT Instructions you can go  HERE

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