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
Ingredients
- 12 premade mini sweet pastry tartlets
- The zest of 3 lemons
- 120ml lemon juice
- 5 FREE eggs
- 335g granulated sugar
- A pinch of salt
- 100g unsalted butter, cut into cubes
- Icing sugar
- Garnish with fresh raspberries
Method
- Mix together the lemon juice, zest, egg, sugar and salt in a saucepan.
- Slowly bring to a gentle boil, stirring continuously.
- 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.
- Fill the tart shells with warm lemon curd and allow it to set at room temperature.
- Dust with a sprinkle of icing sugar and fresh raspberries.
