Lemon Tart
Recipe Steps
Lemon Filling
Group 1
-
g/ml:
1600
800
400
280
5
-
Ingredients:
Water
Caster sugar
EOI Sovereign
Lemon juice
Lemon zest
-
Method:
Bring Group 1 to the boil.
Group 2
-
g/ml:
1000
320
-
Ingredients:
Water
Corn flour -
Method:
Thicken Group 1 with Group 2.
Group 3
-
g/ml:
100 -
Ingredients:
Egg yolks -
Method:
Take off the heat and blend in egg yolks.
Group 4
-
g/ml:
20 -
Ingredients:
Citric or tartaric acid
- 3925
- Total Weight
Additional Information:
Make up procedure
Par-bake the unbaked EOI 3” tart shells at 190c until baked though or use EOI Baked 3” tart shell.
Pour lemon filling into shells then allow to set. Decorate by choice.
Recipe Uses:
Sovereign 15kg
Premium cake margarine with a buttery baked through flavour. Ideal as a partial or total replacement for butter.
Unbaked Pastry Shells 3” – Qty 180
Sweet unbaked frozen short crust pastry shells 3” (8cm). Made with high-quality EOI Monarch vegetable margarine. Ready to be freshly baked for lemon, jam, chocolate, or caramel tarts. Shells are packed in ready-to-use foils. Carton contains 180 shells. VEGAN
Baked 3” Pastry Shells – Qty 180
Sweet shortcrust pastry in convenient ready to-use-shells 3”(8cm). Made with high-quality EOI Monarch vegetable margarine. Ideal for lemon, jam, chocolate, or caramel tarts. Shells are packed in ready-to-use foils. Carton contains 180 shells. VEGAN
