I love the tangy flavour of a lemon tart. There’s just something about the sweet and sour combination that really hits the spot. Here’s an extremely simple recipe that I use to whip a batch up quickly.Makes 2 4 inch tarts
- 1 egg
- 1/4 cup sugar
- Juice of 3/4 of a lemon
- 40g butter
- Beat egg, sugar and lemon juice together and put into a microwavable container. Put in microwave for 20 seconds, remove and stir. Repeat until a creamy lemon curd is formed. Strain to remove lumpy bits if present. Put butter into mixture while warm and stir through.
- Crush scotch fingers and combine with butter to form a malleable pasta. Press into 2 4-inch tart tins.
- Pour lemon curd into biscuit bases and refrigerate until set.
- Garnish with remainder of lemon.