Old fashioned lemon tarty pies

the humble little lemon
To tart on it's own,
Sugar has shown,
That lemon can too,
Definitely woo!

Juiced and into a tart,
It likes to be the main part,
A friend to the sweet,
& savoury cannot beat.

The humble little lemon!

lemon tarty pies
makes: 1 large tart OR 12-14 mini tarty pies
keeps: best eaten immediately or covered, refrigerated up to 3 days
ingredients
4 sheets frozen short crust pastry, thawed
Lemon Filling:
125g butter
1 ½ cups (345g) caster sugar
4 x 60g eggs
170ml (2/3 cup) natural yogurt
1 teaspoon vanilla extract
juice and zest of 2 lemons
90g (1 cup) coconut
icing sugar, to dust

to do...
Pre-heat oven to 180C.
Cut pastry into rounds using a 8x8cm cookie cutter. Place pastry rounds evenly into the (silicone) mini tart cases. Place another (silicone) mini tart case on top, pushing down gently to blind bake. Repeat with remaining pastry and tart cases.
Place tarts onto a baking tray and blind bake pastry for 8 minutes or until lightly golden brown.
To make the filling:
Beat the butter and sugar until light and creamy.
Add eggs one at a time until well combined. Add yogurt, vanilla, lemon juice and zest.
Stir through coconut and pour mixture into prepared tart bases.
Bake for 15 minutes or until the filling is golden and slightly puffed.

love amie x