Jane Green
The Official Home of New York Times Bestselling Author

Lemon Tartlets

September 14th, 2010

Lemon tartlets

Pre-heat oven to 350.

Blend box of ginger snaps with stick of butter until crushed and fine. Press into small greased tart tins with removable bases.

Delia’s filling:
1 jar lemon curd (you could make your own, but really, who has the time?)
zest and juice of one large lemon
1 egg, beaten
2 tablespoons half-fat creme fraiche.

Mix filling together. DON’T FORGET THE EGG. Pour into cases. Bake for 20/25 minutes

Jane’s alternative filling, which can be used either as topping, or on its own. If used on its own, no baking required, just put in fridge.
1 can condensed milk
1 small carton heavy cream
juice of 5 lemons
zest of 1 lemon

Blend condensed milk and cream together. Hope it thickens. When it doesn’t, WHIP UNTIL THICK. Spoon into cases and decorate with either lemon zest or candied ginger.

Posted in Sweet Stuff | Tags:

Comments are closed.