INGREDIENTS

INSTRUCTIONS

Preheat oven to moderately hot(200C). Beat together egg, sugar and
zest. Stir in flour with a fork until it starts to look like
breadcrumbs. Then rub in butter, to resemble fine breadcrumbs. Gently
form into a well-combined hall. Using half the pastry, roll out using
icing sugar instead of flour and line a lightly buttered 20 cm metal
fluted pie plate with a removable base. Refrigerate for 30 minutes.
Bake in preheated oven about 10 minutes or until golden in colour.
Reduce oven temperature to moderate (180C). Beat together eggs and
sugar, until pale and creamy. Beat in melted butter, lemon zest and
juice. Carefully pour into prebaked pastry shell. Return to oven and
continue to bake for about 20 minutes, until filling is just set.
Remove from oven. Serve warm or at room temperature with TASMANIAN
MERSEY VALLEY VINTAGE CLUB cheese.  Note: To grate lemons, place a
piece of grease proof paper on fine  side of grater, then grate as
normal. Remove paper to a flat surface  and scrape off zest with a
spatula. This method of grating preserves  all the zest. No more grated
knuckles and cleaning grater is a breeze!  Something special happens
when you put MERSEY VALLEY CHEESE and lemon  curd tart together. Try
this: On a large serving plate, place a  30gram -60 gram piece TASMANMN
MERSEY VALLEY VINTAGE CLUB cheese and  a small wedge of lemon curd
tart. Decorate perimeter of plate with a  slight sprinkling of freshly
ground pepper berry or freshly ground  black pepper.  Makes 1 tart.
Recipe by: Super Food Ideas (Aussie Magazine)  Converted by MM_Buster
v2.0l.

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