I think you can gather by now that I really do love cooking with Lemons. This is probably one of the most simplest recipes I will ever add as all you need to do is make the pastry cases. You can either use shop bought lemon curd for the filling or if you would like to try and make your own then please follow my simple Lemon Curd recipe.
250g Plain Flour
100g Caster Sugar
1 Large Free Range Egg
Lemon Curd for Filling
Sieve the flour into a mixing bowl, add the butter and rub together to make bread crumbs. Pour in the caster sugar and lightly stir. Add the egg and stir to combine. Add a tbsp. of water at a time and knead to form a ball of dough. Wrap in cling film and place in the fridge for a minimum of 1 hour.
Pre-heat the oven at 180C (Gas mark 4). Grease the holes of a muffin tin with butter then dust flour over the butter to prevent the pastry from sticking. Remove the pastry from the fridge and place on a floured surface. Roll out the dough to the thickness of a £1 coin. Using pastry cutters, cut out circles to half fill the hole of a muffin tin. Place the pastry discs into the muffin tin holes and dollop in a tsp. of Lemon Curd. Bake in the pre-heated oven for 12-15 minutes or until the pastry has turned light golden. Leave to cool in the muffin tin for a couple of minutes before transferring them to a cooling rack. Be very careful with the lemon curd after cooking as it will remain very hot for some time.