• Maya Linnell

Mini lemon tarts

I've been using this recipe since 2013, and although I can't remember where I originally found it, it's been my favourite lemon dessert ever since.

Pastry 1 2/3c plain flour

1/4c caster sugar

1/2 tsp salt

140g butter, cold and diced into cubes

2 egg yolks

2-3 tablespoons cold water


145g cream cheese, room temp

1/2c white sugar

2 eggs

1/2c lemon juice (approximately 2-3 lemons)

1 tablespoon lemn zest


- Pulse dry ingredients in food processor, add butter and give a quick blitz. Then add yolks, vanilla and water and process in short, swift bursts. You don't want to overwork the dough, just whiz until it comes together

- Shape dough into a disc, glad wrap and refrigerate two hours

- After chilling pastry, preheat the oven to 180 Celsius

- Roll the pastry between two sheets of baking paper. Generously grease muffin tins, and divide dough into 12 muffins (or if you're making one big tart, grease a pie dish or flan tin). Lay baking paper over the pastry and add baking weights (I've also used rice for this job)

- Blind bake for ten minutes, then remove baking weights/rice, and bake for another 10 minutes


- Process cream cheese until smooth

- Add sugar and process until incorporated

- Add eggs, process well

-Add lemon juice and zest, blitz again

- After you've blind-baked the pastry, and then baked the pastry for another 10 minutes, spoon the lemon filling into the pastry and bake 10-20 minutes (or until set for a bigger tart)

- Let cool for 15 minutes, then gently remove from the pan. Keeps 2-3 days in the fridge

- Tastes great serves with rhubarb or blueberries, of if you have loads of rhubarb like me, you can put a little stewed rhubarb into the pastry cases before you pour the lemon filling in

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