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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.

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