This sweet tart is filled with a creamy centre of lemon and honey.
- 75 g Butter
- 2 Eggs
- 3 Lemons
- 1 ¼ cups Sugar
- 12 Pastry tart cases
To make lemon honey, place the butter in a saucepan over a low heat to melt. Lightly beat eggs and combine with the remaining ingredients in the saucepan (using grated zest and juice from 3 lemons).
Cook slowly over low heat, stirring continuously until the mixture thickens. Do not allow the egg mixture to boil or it will separate and curdle.
Strain mixture to remove any lumps and set aside to cool. Spoon lemon honey into prepared tartlet cases to serve. To store this lemon honey for future use, pour it into clean jars and seal well. Keep jars of lemon honey in a cool place and refrigerate after opening.