July 16, 2017
Desserts, Snacks, Dairy,
Fruit, Lemon, Budget-Friendly, Quick Meals, Birthday, Christmas, Entertaining, Father's Day, Ladies Luncheon, Mother's Day, Potluck, Electric Mixer, Oven Bake, Vegetarian, Condensed Milk, Heavy Cream more
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"From Recipe+ magazine March '17. Have not included 15 minutes chillig and 30 minutes standing times in times."
Using an 8cm round fluted cookie cutter, cut 12 discs from pastry and line a 12 hold (1 1/2 tablespoon) patty pan tray with the pastry and chill for 15 minutes.
Preheat oven to 180C/160C fan forced.
Line pastry with baking paper and cover base with cried beans, rice or pie weights and bake for 8 minutes and then remove weights and paper and bake for a further 5 minutes or until just coloured and then let stand in tray for 5 minutes and then transfer to a wire rack to cool.
Whisk condensed milk, egg yolk, zest and juice in a jug and let stand for 30 minutes for the mixture to thicken.
Spoon condensed milk mixture into pastry shells and top with whipped cream and serve sprinkled with extra lemon zest and lime rind.
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