BASE
3 oz flour
2 oz butter
3/4 oz icing sugar
2 tsp cold water
FILLING
1 juice of a small lemon
2 oz caster sugar
1 egg
1 icing sugar for dusting
A Recipe for
Lemon Trat(Scottish)
Large, naked raw carrots are acceptable as food only to those who lie in hutches eagerly awaiting Easter. |
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This Recipe for Lemon Trat(Scottish) is one of thousands in the Recipes-to-go Fruit Cookbook.
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This is a recipe for Lemon Trat(Scottish) from the recipe cookbook of Recipes-to-go (Fruit)
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Food Tip |
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Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups. |
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| Job 34:3 |
Set oven to 375F or Mark 5. Grease deep patty tins (makes
approximately six tarts). Sift the flour into a bowl. Rub in the
butter and add the icing sugar. Add suff cient of the water to makea
moist dough. Roll out on a floured surface, cut into rounds and line
the patty tins. Bake blind for 10 minutes. Remove from the oven and
reduce temperature to 350F or Mark 4. Meanwhile beat together the
egg, caster sugar and lemon juice. Fill the pastry cases with the
mixture and bake until set and the pastry is nicely browned. Serve
hot or cold, but do not chill in the refrigerator.
From the booklet Scottish Teatime Recipes
Serves: 4
Lemon Trat(Scottish) Recipe brought to you by Recipes To-Go