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Little lemon tarts

Little lemon tarts

These little lemon tarts might have an Easter theme but they taste delicious all year round.

Serves

12

Prep: 

15 mins

Cook: 

20 mins

Average: 4.8 (5 votes)

Ingredients

  • 250g ready to roll shortcrust pastry
  • 30ml/6 tsp lemon curd
  • 100g/4oz curd or full fat soft cheese
  • 2 large British Lion eggs
  • 75g caster sugar
  • zest of half a lemon
  • 75g/3oz plain flour
  • a little milk
  • icing sugar to dust

Method

  1. Preheat the oven to 200C/Fan 180C/Gas Mark 6. Unroll the pastry on a floured surface then use a 7.5cm/3in fluted round cutter to press out 12 circles of pastry. reserve the pastry scraps. Press the circles into the base of a 12 hole patty tin.  Prick the bases lightly with a fork. Place half a teaspoon of lemon curd in the base of each tart.
  2. Place the cheese, eggs, sugar, lemon zest and plain flour together in a large bowl and beat together until smooth. Divide the mixture between the pastry cases.
  3. Re-roll the remaining pastry scraps on a floured surface and cut into 1cm wide strips. Brush these with a little milk then place a cross of pastry on top of each tart. Brush with more milk. Bake for 20-25 mins or until the tops are golden brown. Leave to cool before serving. Once made these will keep fresh for 2-3 days in an airtight container.