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

Lemon curd

  • 1 egg
  • 1/4 cup sugar
  • Juice of 3/4 of a lemon
  • 40g butter
Biscuit base
4 scotch fingers
30g butter, melted
  1. 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.
  2. Crush scotch fingers and combine with butter to form a malleable pasta. Press into 2 4-inch tart tins.
  3. Pour lemon curd into biscuit bases and refrigerate until set.
  4. Garnish with remainder of lemon.