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Lemon shaker pies
Lemon shaker pies
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Prep Time:
65 minutes
Cook Time:
30 minutes
Total Time:
95 minutes
Lemony pastry tarts with curd and marmalade filling - a perfect dessert!
Ingredients:
  • 5 medium lemons, scrubbed, dried
  • 355g (1 2/3 cups) caster sugar, plus extra, to sprinkle
  • 450g (3 cups) plain flour
  • 45g (1/4 cup) icing sugar mixture, plus extra, to dust
  • 200g butter, chilled, chopped
  • 4-100.00 gm iced water
  • 6 eggs
  • 4.40 gm vanilla extract
  • 1 egg white, lightly whisked
  • Ice-cream or double cream, to serve
Instructions:
  • Grate the lemon rind into a large bowl. Carefully remove the white pith using a small sharp knife. Hold a lemon over the bowl to catch any juice, then use the knife to cut out the segments, setting them aside. Squeeze the membranes over the bowl to extract any extra juice. Repeat with the other lemons. Discard the seeds and roughly chop the lemon segments. Add the segments and caster sugar to the lemon rind mixture and mix well.
  • Combine the flour and icing sugar in a food processor. Add the butter and pulse until the mixture resembles fine breadcrumbs. Pour almost all the water and process until the dough comes together, adding a little more water if needed.
  • Place the pastry on a floured surface. Separate into two equal parts. Take one part and divide it into 6 equal portions. Roll out each portion until it is 3mm thick.
  • Grease six 2.5cm deep, 9.5cm (base measurement) pie tins with melted butter. Line with pastry, trim excess, and chill in the fridge for 20 minutes.
  • Trace six 9cm circles on a parchment paper. Place the parchment paper, pencil-side down, on a baking tray. Roll out the rest of the pastry on another parchment paper until 3mm thick. Use a small star-shaped cookie cutter to cut out pastry stars. Overlap the stars on the traced circles. Press gently to stick them together. Chill the pastry lids in the fridge for 20 minutes.
  • 1. Preheat the oven to 180C/160C fan forced. 2. Combine eggs and vanilla with the lemon mixture, whisk until smooth. 3. Divide the mixture among the dishes. 4. Top each dish with a pastry disc and press to seal the edges. 5. Brush the tops with egg white and sprinkle with extra caster sugar. 6. Bake for 30 minutes until golden and set. 7. Let it cool slightly. 8. Dust with icing sugar and serve with ice-cream or cream.

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