Feeling Zesty Lemon Tarts

These are a delicious little treat and bring sunshine to your plate. Crisp, buttery shells filled with tangy lemon goodness.

15 minutes

Serves 12 people


  • 12 premade mini sweet pastry tartlets
  • The zest of 3 lemons
  • 120ml lemon juice
  • 5 Free Range Ethical Eggs
  • 335g granulated sugar
  • A pinch of salt
  • 100g unsalted butter, cut into cubes
  • Icing sugar
  • Garnish with fresh raspberries


  1. Mix together the lemon juice, zest, egg, sugar and salt in a saucepan.
  2. Slowly bring to a gentle boil, stirring continuously.
  3. When it comes to a boil, remove from the heat and whisk in the butter gradually, until fully incorporated. Your lemon curd should be smooth and runny whilst it’s hot. It will thicken as it cools.
  4. Fill the tart shells with warm lemon curd and allow it to set at room temperature.
  5. Dust with a sprinkle of icing sugar and fresh raspberries.