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Little lemon tarts

Easter is just around the corner, and we're also very ready for some delicious homemade treats like these little lemon tarts!

Brought to you by British Lion Eggs

Get Easter-ready with these delicious little lemon tarts!

Easter is just around the corner, and while we're all very ready for some time off, we're also very ready for some delicious homemade treats like these little lemon tarts! Decorated with a hot cross bun-style top, these lemon tarts are sweet with a delightful zing - and it's super-easy to make your own. Take a look at the recipe from British Lion Eggs and have a try!

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12 tarts

Servings

Ingredients

250 g ready-to-roll shortcrust pastry
6 tsp lemon curd
100 g curd, or full-fat soft cheese
2 large British Lion Eggs
75 g caster sugar
grated zest of half a lemon
75 g plain flour
a little milk
icing sugar (to dust)

Instructions

Preheat the oven to 200°C/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 ½ tsp lemon curd in the base of each tart.

Place the cheese, eggs, sugar, zest and plain flour together in a large bowl and beat together until smooth. Divide the mixture between the pastry cases. 

Re-roll the remaining pastry on a floured surface and cut into 1cm (½in) wide strips. Brush with a little milk, then place a cross of pastry on top of each tart. Brush with more milk. Bake for 20-25 minutes, or until the tops are golden brown. Leave to cool before serving. Store in an airtight container for 2-3 days.