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SWEET PASTRY (La Pate a Sucree)


62g     Icing sugar (125ml)

125g             Butter (125ml)

165g   Flour   (250ml)


1.     Cream the icing sugar and butter

2.     Mix the flour in to form a soft dough

3.     Press into pastry pans

4.     Bake at 180°C or till golden brown


Lemon Curd


200g Sugar

Lemon Zest

6 Yolks

100ml Lemon Juice

125g Cold Butter


1.     Separate the yolks from the whites

2.     Zest the lemons

3.     Juice the lemons . Don't forget to strain out the seeds

4.     Strain egg yolks into a pot and beat lightly with a wire whisk. Whisk in the sugar and give it a good mix until lighter in color. Stir in lemon juice gradually.

5.     Heat on low, while stirring constantly with a wire whisk until mixture thickens, just starts to bubble and coats back of wooden spoon.

6.     Remove pot from heat, then add the cold, cubed butter and mix until melted.

7.     This is optional but I like to strain the final mixture to remove any bits of zest, etc. The final curd will be SILKY SMOOTH


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