Ingredients
Method
1.Make lemon curd and sour cream pastry. Process flour, sugar and butter until crumbly. Add sour cream and enough of the water to make ingredients just come together. Knead dough on floured surface until smooth. Wrap in plastic, refrigerate 30 minutes.
2.Preheat oven to 200°C (180°C fan forced). Grease 24cm loose-based flan tin.
3.Roll pastry between sheets of baking paper until large enough to line tin. Lift pastry into tin, ease into base and side; trim edge. Refrigerate 30 minutes. Bake pastry case 25 minutes, cool.
4.To make lemon curd. Whisk eggs, egg yolks and sugar in medium bowl until combined. Melt butter with juice in small saucepan over low heat, bring to the boil, gradually whisk into egg mixture. Return mixture to pan, whisk over low heat about 10 minutes or until thick, cool. Transfer to small bowl, cover, refrigerate overnight.
5.Spoon lemon curd into pastry case; top with strawberries. Serve dusted with sifted icing sugar.
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