Lemon Tarts

Ingredients 
    For Crust:

Dairy Butter  -  4 oz ( 100 g)
Castor Sugar  - 2 1/2 oz ( 5 tblsp)
Vanilla Essence  - 1 tsp
Egg Yolk  - 1
Flour  - 6 oz ( 150 g)


   For Lemon Curd:

Lemon Juice  - 2 tblspn
Water  - 1/2 cup
Cornflour  - 1 tblspn
Vanilla Custard Powder  -  1 tblspn

Egg Yolks  - 2
Yellow Food Color  - 1/2 tsp
Sugar  - 4 oz ( 1/2 cup)
Butter  - 1 tblspn


Method:

1. Beat butter well, then add sugar, vanilla essence and egg yolk. mix well.
2. Now add the flour and knead with hand to make a soft dough and then put in the fridge for 15 minutes.
3. After that take it out, it will be a bit stiff. Roll it into medium width, not too thin and not too thick, then cut out with a tart cutter (which has wavy edges).
4. Take a slightly greased tart tray and place the cut out crust inside.
5. Bake at 180 -190 degrees Celsius for 20 minutes, till firm.
6. For lemon curd, in a saucepan add water, cornflour and custard powder and mix with a whisk well on low flame.
7. Beat the egg yolks and add it to the above mixture while continuously stirring. The add the sugar also.
8. Now add yellow color and keep on cooking gently on flame, don't let it curdle by not whisking continuously.
9. When it thickens, take off the flame and add lemon juice and butter.
10. Add it  to an icing bag and let it cool in the fridge.
11. When cooled, decorate the crust with it and top it off with strawberry jam. Enjoy!! Makes 14