How to make it

  • 1. make the pastry by sifting flour and icing sugar in a large bowl
  • 2. add the margarine and mash it down with the help of a fork
  • 3. then work it with one hand until all the margarine has been incorporated nicely and you have a shiny ball of dough
  • 4. wrap it in cling film and place it in the fridge to rest for at least 30 mins while you prepare the filling
  • 5. zest the lemons in a plate
  • 6. then juice them in a bowl or juicer and add this to a jug where you will be liquidising the tofu
  • 7. add the tofu, cream, sugar, turmeric and cornflour
  • 8. liquidise until very smooth and then add the lemon zest
  • 9. get your pastry out of the fridge and dust a clean surface with some white flour (rub some flour on the bottom of the pastry ball
  • 10. then spread some more flour on the top and start pressing it out with a rolling pin. make sure you keep dusting it with a bit of flour to avoid the pastry sticking to the pin
  • 11. once you have reached the shape you need for your tin, check it is a little bigger than its perimeter
  • 12. to transfer the pastry without breaking it, here is a useful tip: dust its top with flour, then fold in two, then dust again and fold again. you can then easily place it in the tin and unfold it (my tin is 25 centimetres wide. I had a bit of pastry left over but the filling was used all)
  • 14. press down the edges around the base of the tin and the sides gently, then trim off the excess pastry with a knife
  • 15. prick the bottom of the pastry with a fork to give it some ventilation and stop it from rising
  • 16. pour in your filling and bake in a preheated oven at 180C/gas mark 4 for about 40/45 minutes
  • 17. make sure you keep checking it and if you notice that the filling starts bubbling, reduce the temperature of the oven to avoid it spilling over on the edges of the pastry

Reviews & Comments 1

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  • keni 6 years ago
    That is lovely, Alessioxvx! Beautiful job! :)
    Was this review helpful? Yes Flag

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