Mother’s Day Special: Enjoy making lemon pies today (recipe inside)

Mothers’ Day is a special occasion. It’s a day to honor mothers and make them feel important. If you’re looking for ways to celebrate the day, why not give your mom a break from kitchen chores and take over instead?

If she has a sweet tooth, she’ll definitely love this dessert recipe, courtesy of chef Devashree Muni, founder of Cocoa Cellar – a dessert kitchen selling alcoholic and non-alcoholic treats in Mumbai.

Small lemon tartlets

Ingredients (done 24)

– 250 g plain flour (all purpose)
– 125g chopped butter
– 2 teaspoons of caster sugar
– 1 teaspoon grated lemon zest
– 1 egg yolk

Filling:

– 160g sweetened condensed milk
– 2 tablespoons of lemon juice
– 2 egg yolks
– 125 g caster sugar
– 125g cream cheese, softened

The preparation process. (Photo: PR document)

Method

1. Preheat the oven to moderate 1800°C. Brush two 12-cup shallow pancake pans with oil. Sift the flour and a pinch of salt into a bowl; brush with butter.

2. Add the sugar, zest, egg yolk and 2-3 tablespoons of ice water; mix with a knife. Gently knead on a lightly floured surface until smooth. Cover with plastic wrap and let cool for 10 minutes.

3. To prepare filling: Using an electric mixer, beat cream cheese, sugar and egg yolks until smooth and thick. Add lemon juice and condensed milk; beat until well blended.

4. Roll out the dough between sheets of baking paper to 3mm thickness. Using a 7 cm fluted round cookie cutter, cut out circles in the dough. Gently press into pancake molds (bread rolls). Prick each round lightly 3 times with a fork, bake for 10 minutes or until beginning to brown.

5. Remove from the oven and pour the filling into each case. Return to oven for another 5 minutes or until filling is set. Cool slightly before unmolding. Garnish with strips of candied lemon zest, if desired.

Would you like to try?

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