Lemon Delish
Inroduction
About this Recipe
By: Sheridan Rogers
This recipe was given to me many years ago by the then owners of Mudgee Homestead. It’s the annual Mudgee Food & Wine Fair at Balmoral on Sunday this weekend, 11am – 4pm. There’ll be a diverse range of wines to taste, and some delish food.
Ingredients
- softened butter 125g
- caster sugar 3 tablespoons
- cornflour 1/2 cup
- plain flour 1 cup
- eggs 3, separated
- lemon zest 2 -3 teaspoons
- lemon juice 3/4 cup
- condensed milk 1 x 395g tin
- the egg whites
- caster sugar 1/3 cup
Serves 8 – 12 (but really only 4 – 6 because it’s so delish). Preheat oven to 180degC. For the pastry: Cream together the butter and sugar, add sifted flours until just combined, then knead for 5 – 10 minutes (you can also do this in the food processor – put in all the ingredients and process until mixture comes together). Press into a 20cmx30cm tin. Line pastry with baking paper and cover with dry beans or rock salt (this is called baking blind). Bake 10 –15 minutes until golden. Remove from oven and carefully remove the baking paper and beans. For the filling: Mix together the egg yolks, lemon zest and juice and condensed milk. Pour over the base and bake 10 – 15 minutes. For the topping: Whisk egg whites until soft peaks form then gradually add the sugar and keep whisking until sugar is dissolved. Spread over the filling and bake 10 –15 minutes or until just turning golden. Cool completely before cutting.