Читать книгу Love at First Bite - M & R Horton Holland - Страница 30

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After 10 minutes remove from the freezer and line each pastry case with baking paper, scrunching the paper up first to allow it to fit more tightly in the corners of the tins. Place raw rice or the ceramic balls on top of the baking paper to 3/4 fill each case (this will stop the pastry from puffing up during the blind baking stage). Bake in the oven for 12 minutes. Remove from oven and carefully remove the rice and paper (or ceramic balls). Return the pastry tins to the oven for a further 7 minutes, or until pastry is dry and starting to turn golden in colour. Set aside.

Reduce oven temperature to 130ºC (110ºC fan-forced).

Separate the white and yolk of 2 eggs. Place the 2 egg whites in a clean dry bowl and set aside at room temperature.

Place the 2 egg yolks into a small saucepan. Add one whole egg, 2 tbs of lemon juice, 1 tsp of grated lemon zest, 1/4 cup of thickened cream and ¼ cup of caster sugar. Place the saucepan over low heat and stir constantly until the sugar has dissolved. Increase the heat slightly to low-medium and continue to stir for 5 minutes. Strain liquid into a jug.