Lemon Tartlets

Lemon tartlets



Pre-heat oven to 350.

Blend box of ginger snaps with stick of butter until crushed and fine. Press into small greased tart tins with removable bases.

Delia's filling:

1 jar lemon curd (you could make your own, but really, who has the time?)

zest and juice of one large lemon

1 egg, beaten

2 tablespoons half-fat creme fraiche.

Mix filling together. DON'T FORGET THE EGG. Pour into cases. Bake for 20/25 minutes

Jane's alternative filling, which can be used either as topping, or on...