A deliciously zesty dessert to treat yourself with, this gorgeous creation combines the fresh taste of lemons with the sweet taste of fairy floss… a match made in heaven!
1 portion (435g) ready rolled good quality shortcrust pastry
½ cup caster sugar
Zest and juice of 2 lemons
2 egg yolks
Persian fairy floss
Measure and divide pastry to fit 4 round removable base tart tins (8cm base measurement). Place in the fridge to rest for 15 minutes. Preheat oven to 200 °C (traditional cooking function) or 180 °C (fan forced function). Cover each tart tin with baking paper and fill with weights or dried beans. Bake for 10 minutes then remove paper and weights and bake for another 10 minutes or until golden brown. Set aside to cool. In a saucepan, whisk together the whole eggs, egg yolks, and sugar on low heat until smooth. Add in the butter, lemon zest and juice. Increase heat to medium whilst continuing to whisk until the mixture thickens for about 10 minutes (test to see if it coats a teaspoon). Remove from heat and set aside to cool, stirring occasionally before storing in the fridge.