Little lemon cheese tarts

These will keep fresh for 2-3 days in an airtight container – if there are any left!

Ingredients (Makes 12)
  • 250g/9oz ready-to-roll shortcrust pastry
  • 2 tbsp lemon curd
  • 100g/4oz curd or full-fat soft cheese
  • 2 large British Lion eggs
  • 75g/3oz caster sugar
  • Zest of ½ lemon
  • 75g/3oz plain flour
  • A little milk for brushing


Preheat the oven to 200°C, 400°F, Gas 6.

Unroll the pastry on a lightly floured surface then, using a 7.5cm/3in fluted round cutter, press out 12 circles of pastry. Reserve the pastry scraps.

Press the circles into the base of a 12-hole patty tin and prick the bases lightly with a fork. Place ½ tsp of lemon curd in each pastry case.

Place the curd or soft cheese, eggs, sugar, lemon 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 scraps 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 a little more milk, then transfer to the oven and bake for 20-25 minutes or until the tops are golden brown. Leave the tarts to cool before serving.

Latest comments

Please note, all comments are those of readers and do not represent the opinion of reserves the right to remove comments it considers offensive or not relevant
Please focus on the topic