Storage
Keep refrigerated below 5°C
For best before see base of pack
Suitable for home freezing. Freeze prior to best before date.
Recipes
Lemon Tart
Pastry: 175g plain flour, 100g willow, 1 tbsp icing sugar, 1 whole egg - beaten.
Lemon filling: 2 tbsp cornflour, 100g caster sugar, finely grated zest of 2 large lemons, 125ml lemon juice, 200ml water, 85g willow, 3 egg yolks - beaten, 1 whole egg - beaten.
Method: Heat oven to 180°C/Gas Mark
4 and grease a 20cm tart tin.
Pastry: Rub willow, flour and icing sugar together to form a crumb. Add the egg, mixing well. If too dry add 1 tsp water, mix and repeat until the pastry comes together and forms a ball. Wrap in cling film and chill for 10 mins. Roll out pastry to 0.5cm thick. Place in tin, add baking beans, then bake for 15 mins. Remove the beans and bake for a further 5 mins. Set aside to cool.
Filling: Mix cornflour, water, sugar, lemon juice and zest in a pan, heating over a medium heat until it thickens, stirring constantly. Remove from heat and beat in the willow, followed by the eggs. Return to heat and stir vigorously until it thickens and bubbles. Pour into pastry case and bake for 20 mins.
Other Information
Storage:
Keep refrigerated below 5°C
For best before see base of pack
Suitable for home freezing. Freeze prior to best before date.
Usage:
25 Servings
