These really are perfectly lemony lemon tarts – the zestiness in the little guys will not disappoint. They are lovely for summertime and Monkey loved them too. The pastry is light, crisp, sweet and buttery. I added some mascarpone cheese to the lemon filling to make it creamier – it really did the trick.

Ingredients

Makes 18

For the Pastry

125 g butter
100 g castor sugar
1 egg
250 g flour

For the filling

3 eggs
2 egg yolks
250ml castor sugar
125ml lemon juice
zest of 3 lemons
125 ml mascarpone cheese
80ml flour
pinch of salt

What needs to be done

To make the pastry, in a food processor mix the butter and sugar. Add the egg and mix.
Add the flour and mix until the dough just comes together.
Tip onto a floured surface and gently knead.
Flatten dough and wrap in cling wrap. Chill in the fridge for half an hour.
On a floured surface roll dough as thinly as you can. Cut circles out of the dough and line a greased muffin tray. Prick with a fork.
Chill for a further 15 minutes.
Bake at 180° C for 8-10 minutes or until lightly golden.
To make the filling, beat the eggs, egg yolks and castor sugar until pale.
Add the lemon juice and lemon zest.
Stir in the mascarpone.
Add the flour and salt.
Spoon the mixture into the baked and cooled pastry cases (still in the muffin pan).
Bake at 150° C for 20 to 30 minutes or until set.
Dust with icing sugar and garnish with lemon zest.