A sophisticated cheat’s dessert for no-fuss lemon tarts with just one trip to the supermarket.
4 ready-baked tartlet cases
1 jar of lemon curd
2 teaspoons of mixed peel (optional)
1. Fill the tartlet cases with lemon curd, decorate with pieces of mixed peel (you can omit this step) and dust with icing sugar.
Buy all-butter tart cases if you can – some of the supermarkets sell them.
Buy raspberries, strawberries or blueberries and pop them on the tartlets before you dust them with icing sugar. They will look as if they came from a french patisserie. If you really want to cheat, heat some sieved apricot jam and brush it over the fruit to give it a professional glaze.
It won’t be a quick dessert, but you can make your own Home-Made Lemon Curd – it keeps for a week in the fridge and you can eat any leftovers on bread, with pancakes, with a spoon straight from the jar.
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