Rustic Lemon Tarts
Yum! Look at the delicious lemony tarts made by our Super Baker Izzy. This recipe will use up all of those stray lemons left over from Winter. Recipe: Super Baker Izzy Mickleson from @bakesby_izzy
15 minutesPrep time
20 minutesBake time
intermediateDifficulty
Ingredients
For the Base:
- 1 packet Griffin’s Vanilla Wine biscuits
- 150g Butter
For the Lemon Curd Filling:
- 2 Eggs
- 2 Egg Yolks
- 3/4 cup Caster Sugar
- 80g Butter
- 3 Lemons
Instructions
- Spray a large muffin tin tray with canola oil and line with baking paper.
- Using a food processor, blend the biscuits into a fine crumb, then add the melted butter and combine.
- Press the biscuit base into the muffin tin and up the sides. Firmly press mixture into place then place in the fridge to chill.
- Whisk the eggs, egg yolks and sugar together in a medium pot over a low heat.
- Add the butter (chopped), and the juice of three lemons.
- Whisk continuously until thickened.
- Strain through a sieve, then chill in the fridge.
- Once the lemon curd is cold, carefully take the biscuit tarts out of the muffin tray, peel off the baking paper and fill with lemon curd.
- Dust with icing sugar and serve.
Enjoy!
Products used in this recipe
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