More recipe from Aunt Joe, her crust pastry is so easy and good. Great for mince pie, she always makes them and send them to us. In this recipe we only use butter, no lard. As I will find it difficult to find it where I live now, but the result is just as good.
I took the opportunity to learn how to make her famous lemon curd, at the same time...and here it is the "lemon curd tart". The pastry is crumbly combine with tangy and rich lemon curd....yes we all love it.
You can replace the filling with any jam you like with the shape and size you prefer. I even think we can put savoury filling in it.
to make the pastry you will need
Place in baking tin or mold, with a fork make few holes, to stop it rising in the midle while cooking
Lemon Curd is delicious, the smooth texture and tangy taste makes a perfect spread for your toast in the morning....(not for people with high cholesterol...)
When you see the sign of boiling, immediately take the pan out of the heat.
Leave it to cool for a few minute, before pouring it into sterilize jars.
It should keep in the fridge up to a month.