French Lemon Tarts

Pastry

• 4 ounces butter
• 2 ounces icing sugar
• juice of

Pastry

Cream butter and sugar; add lemon juice and flour sifted with salt. Mix quickly to a firm paste, using a little water if necessary. Chill for 15 minutes. Roll out and fit into tart cases. Prick bases lightly and bake ‘blind’ at 450°F. (Mark 7) for 10 minutes<