Lemon Tarts


On a woefully wet Saturday afternoon, I baked these little rays of sunshine.

The trendy London patisserie that is Baker and Spice has provided the recipe. Eggs, ground almonds and lemon zest contribute to a beautifully crisp and sweet pastry. A little addition of my own, rose water, has gone in too.


For the filling, it’s eggs, cornflour, lemon juice and zest, caster sugar and butter. To finish, swirled melted chocolate.




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