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Lemon Tarts

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Lemon tarts

Photography by Mark O'Meara

Lemon tarts

Make a batch of these tasty tarts for afternoon tea or a simple after-dinner treat.

Preparation Time

10 - 20 minutes

Cooking Time

10 minutes

Ingredients (serves 6)

  • 2 sheets (25 x 25cm) ready-rolled frozen shortcrust pastry, just thawed
  • 130g (1/2 cup) low-fat natural yoghurt
  • 80g (1/4 cup) bought lemon butter
  • 40g frozen raspberries, thawed
  • Icing sugar, to dust


  1. Preheat oven to 180°C. Use an 8.5cm-diameter round fluted pastry cutter to cut 6 discs from the pastry. Line six 80ml (1/3-cup) capacity non-stick muffin pans with pastry discs. Bake for 10 minutes or until light golden. Set aside for 10 minutes to cool.
  2. Place the yoghurt and lemon butter in a medium bowl and gently stir until combined. Spoon yoghurt mixture among pastry cases. Top with raspberries and dust with icing sugar to serve.

Notes & tips

  • Lemon butter (sometime called lemon curd) is available in the spreads aisle of supermarkets.


Australian Good Taste - January 2007 , Page 52
Recipe by Heidi Flett

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