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Belgian Lemon Teacake
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PASTRY
1 cup self-raising flour
1/2 cup caster sugar
60g butter
1 egg, lightly beaten
FILLING
1/4 cup lemon juice
1/2 cup sugar
1 egg, lightly beaten
60g butter, chopped
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PASTRY
Pre heat oven to moderate 180 degrees C.
Brush a 17cm shallow round tin with melted butter and line the base with baking paper.
Sift self-raising flour into bowl, add sugar and stir.
Add butter and rub in with fingertips. Make a well in the center and stir in an egg to form dough, press 2/3 of dough into prepared tin and pour in hot filling. Crumble small pieces of remaining pastry over the filling.
Bake for 30 minutes and cool in tin.
TO MAKE FILLING
Place all ingredients in a small pan, stir constantly over a low heat until mix thickens.
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Preparation Time: 20 minutes |
Serves: 6 |
| Recipe Origin: Australia |
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Submitted by: |
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Judy Stapleton
Australia |
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| This recipe has been viewed 13651 times. |
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