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Zero Egg Lemon Tart

Serves 4

22 VEX 0770 SHOP April Web Assets 22 Zero Egg Lemon Tart



  1. Make the pastry. Mix 10g Zero Egg with 85g water and 5g sunflower oil and refrigerate.
  2. Mix all the dry pastry ingredients together. Blend in plant butter to the consistency of breadcrumbs. Add the Zero Egg mix and mix together.
  3. Shape pastry into a disc and refrigerate for at least an hour.
  4. Roll out pastry to the thickness of a one pound coin and place in a lined 23cm pastry case.
  5. Blind bake for 20 minutes at 180°C. Remove baking beans and bake for a further 10 minutes at 160°C until pastry is fully cooked.
  6. Make the lemon filling. Blend 25g Zero Egg with 215ml cold water and 10ml sunflower oil and refrigerate.
  7. Whisk 250g sugar and 250g lemon juice together.
  8. Separately whisk the cornflour and Zero Egg mix together.
  9. Combine both mixtures in a saucepan and bring to the boil, whisking constantly.
  10. Pour into prepared base and refrigerate.

Used in this recipe

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