Lemon Tarts by The Fat Foodie
I recently made a double layer strawberry pavlova for my partner’s birthday and because you only use the whites of eggs to make pavlova meringue I was left with a bowlful of rich, golden yellow egg yolks. I’m sure you know by now that I hate throwing ingredients out if they can be put to good use so I used them to make a creamy, zesty filling for some lemon tarts.
These lemon tarts are really easy to make because their base is very similar to a cheesecake base in that it is simply made from crushed biscuits mixed with a little bit of butter and then left to set in small tart tins
The lemon filling is really simple, requiring little more than adding your ingredients bit by bit into a saucepan and stirring. As long as you take your time and prepare your ingredients in advance it should turn out well. I used small tart tins
I really liked these lemon tarts because the smooth, creamy, zesty filling was beautifully contrasted by the crisp, crunchy digestive biscuit base. Unlike shop-bought versions of lemon tarts, they’re not overly sweet or cloying and the beauty of making them yourself is that you could use different types of flavoured biscuit for the base, such as custard creams, bourbons, Oreos or even gingernuts. However you decide to make your own version, I’d say they’re a lovely addition to the end of a delicious meal this summer.
Ingredients for the biscuit base:
10 gluten-free digestive biscuits
50g butter (I used a non-dairy version)
Ingredients for the lemon filling:
The juice and finely grated zest of 3 lemons
45g cornflour
300ml cold water
6 egg yolks
220g white sugar
Method:
Melt the butter in a jug in the microwave.
Break the digestive biscuits into small crumbs (I used my food processor
Divide the buttery biscuit crumb into the tart tins
Leave to cool and harden in the fridge while you make the lemon filling.
To make the filling:
Place the egg yolks and sugar in a large bowl and stir well.
In a saucepan, use a whisk to mix the lemon juice and zest with the cornflour to make a paste.
Add the cold water and stir well.
Place the pan over a medium heat and stir until the mixture gets hot and turns thick.
Continuing to stir the mixture all the while, quickly add the egg yolk and sugar mixture and stir well until the sugar is fully dissolved and the mixture has become thick again.
Leave to cool slightly and then pour the lemon mixture into each of the tart cases and leave to cool.
Remove from the tart tins
Lemon Tarts by The Fat Foodie
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and although I wouldn’t ordinarily buy something purely because it’s got celebrity endorsement, I have to admit that this muffin tin is fantastic due to the depth of the muffin sections which helps to keep the shape of the muffins as they rise. Well done, Mr Oliver.
because it’s made with low FODMAP ingredients whereas many other gluten-free flours are made with high FODMAP options.)
in a 
it’s not completely necessary because you could just use a yorkshire pudding tin or something like it to bake your whoopie pies in. All you’re looking for is something that’ll control the spread of the sponge as it bakes and allow it to rise. In fact, if you don’t mind your whoopies looking a little odd you could even use a traditional fairycake shallow tin to bake them in.
