Line a tart tin with a sweet short pastry, brush over with milk, and bake until light brown.

1 cup cold water
1 tsp butter
½ cup sugar
1 tsp grated lemon rind
juice of 1 lemon, strained
1 Tbl cornflour or arrowroot

Put water, butter, sugar, lemon rind, lemon juice and corn flour or arrowroot into a saucepan over a low heat. Mix it smoothly and stir with a wooden spoon until it boils and thickens. Pour into tart and stand to cool.

When cold, cover with a layer of fruit (any fruit you desire, there are lots to choose from), decorate with whipped cream, shredded coconut, and possibly chopped nuts. Try grumachama cherries, or mamey sapote, or chopped carambolas, or chopped lychees, or papaya fruit pulp - these are a few suggestions, you can probably think of a lot more possibilities.

Dawn Meneikys, RFCA Mossman Branch Newsletter

DATE: January 1991

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