Lemon Drizzle Tarts

Sunday 29 July 2012

Lemon Drizzle Tarts

You all know how much I love lemon . . . I've never made any secret of it! I could eat lemon anything til it comes out my ears! If I had to choose between chocolate and lemon . . . I could not make a choice, as I love them both equally . . .

Lemon Drizzle Tarts

I have made these cake tartlets before with raspberry jam in them . . . but today I wanted to try something a little bit different and do a lemon version using lemon curd instead of jam. (If you click on the word Lemon Curd, it will take you to my recipe for that, and it's a real nice one too, if I don't say so myself.)

Lemon Drizzle Tarts

I just adore lemon pie. I also adore lemon drizzle cake. These delicious little tarts combine all of my lemon loves into little irresistible tarts. Yummo!!

Lemon Drizzle Tarts

You have the crisp savoury pie crust on the bottom . . . that moreish lemon curd filling hall tucked up inside . . . a deliciously buttery lemon cake blanket over the curd . . . and finally . . . a scrummy lemon drizzle icing glazing the top.

Lemon Drizzle Tarts

What's not to like??? FABULOUSLY moreishly scrumdiddlyumptious!

Lemon Drizzle Tarts

*Lemon Drizzle Tarts*
Makes about 18
Printable Recipe

Moreishly lemony. Sooooo scrummy. Look impressive, but are very easy to make.

8 ounces of shortcrust pastry (half a pound)
(Ready rolled or your own)
about 15 tsp of lemon curd
(ready made or your own)
1 medium free range egg, beaten
65g of butter, softened (4 1/2 TBS)
65g of caster sugar (5 1/2 TBS)
65g of self raising flour (1/2 cup)
a few drops of lemon essence

For the glaze:
200gg of sifted icing sugar (1 1/2 cups)
the juice of a lemon
yellow sprinkles to decorate

Preheat the oven to 190*C/375*F/ gas mark 5. Have ready a shallow bun tin, lightly buttered. (patty tin)

Roll out the pastry thinly and cut into 3 inch rounds using a sharp cutter. Place the rounds into the bun tin, pressing them to adhere. Place 1 tsp of lemon curd into the bottom of each.

Cream together the butter and sugar. whisk in the egg and lemon essence. Stir in the flour to give a smooth batter. Drop a spoonful of the batter onto the top of each lemon curd filled shell. Bake in the heated oven for about 20 minutes, until the pastry is crisp and the cake part risen and lightly browned. Remove from the oven. Carefully remove each cake tart from the pan to a wire rack to finish cooling completely before proceeding.

Whisk together the icing sugar and lemon juice until you have a smooth drizzle icing. Spoon some of this over top of each tart. Sprinkle with some yellow sprinkles. Allow to set before serving. Store in an airtight container.

Lemon Drizzle Tarts

What you waiting for!!! Get baking!!


  1. Lemonlemonlemon!!! *happy* Okay, I have to go buy a bag of lemons and make some lemon curd, finally. And a bun tin... apparently. Hm.

  2. I'm on it Marie...just off to pick the lemons off the tree!
    How cool is that! ;D
    Thanks for sharing...my boys will be happy bunnies today!
    Hope your weekend is going well ~ have fun! xoxo

  3. Marie these look so good! I love lemon too, I have to get a patty pan one of these days. Have a great Sunday!

  4. Oh my goodness...lemon....love it, could you send a dozen, please? :-) I would love to bite into one of these...

  5. Marie, these look so good you may see me standing on your doorstep one day asking for a treat. Hope you had a sweet Sunday!

  6. Wow these look wonderful - so "home made" and delicious.

    I bet they would go down really well at our annual charity cake stall at work which is in November. I will give them a try - things like this usually sell really well. Thanks for the recipe.

  7. Lemon is all I can think of now, it's your fault but I have to make these soon.

    Plus my lemon tree is bursting, you can only drink so many G&T's!!!

  8. I just found this recipe and tried it. Wonderful. I used frozen tart shells and raspberry jam I'm thinking of making this for coffee time after church

  9. Wonderful recipe, just found it

  10. So happy you enjoyed Angharad! xo


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