Very lemony

Lemon tarts

I sliced one of the lemons we were given the other day and cooked it with sugar to make a thick syrup. Lo Jardinièr made pastry, adding the grated zest of one of the other lemons to the mix, then baked the cases blind for 10 minutes.  Once the lemon slices had been added they went back in the oven for another 10 minutes.  A lovely citrus flavour and the kitchen smelled as if we were making marmalade!

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