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Method Prep:30min › Cook:20min › Ready in:50min
Preheat oven to 190 C / Gas 5. Grease a 12-hole tart tin.
For the pastry:
Sift the 170g (6 oz) flour into a bowl. Rub in the chilled margarine and lard until the mixture resembles fine breadcrumbs. Add the water to bind, and roll into a stiff pastry. On a floured surface, roll out the dough and with a biscuit cutter, cut out 12 circles to fit the prepared tin and press into the holes.
For the lemon filling:
Spoon a little lemon curd into the bottom of each pastry case.
Cream together the softened margarine and sugar and then beat in the egg. Stir in 55g (2 oz) flour, baking powder and grated lemon rind. Divide between the 12 tarts.
Bake for 20 minutes in the preheated oven until the filling is just set and the pastry is golden brown. Cool then remove from the tin.
For the icing:
Whisk together the icing sugar and the lemon juice and drizzle over the tarts.
These tarts can be made ahead and frozen. They need 1 to 2 hours to thaw at room temperature.
I did this receipe as I had some pastry left over. Nice topping on the tarts, however, I only put a tsp of lemon curd in and wish I had put more, as it tasted more of pastry until you came across the lemon curd. Easy to do and certainly got ate up quickly. - 20 May 2014