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Lemon Butter Tart

Dip into this best-rated lemon butter tart. Once you taste it, you'll see why it's come up trumps!

Preparation Time: 20 - 80 minutes Cooking Time: 5 minutes

Ingredients (serves 6)

  • 200g plain sweet biscuits
  • 125g unsalted butter, melted
  • 2 tbs pure icing sugar
  • 1 tsp ground cinnamon
  • 1 tsp vanilla essence
  • 2-3 tbs jar lemon Butter
  • 2 tbs mixed peel

· Filling

  • 100g (1/3 cup) lemon Butter
  • 330g (1 1/4 cups) vanilla yoghurt
  • 250g mascarpone
  • 1 lemon, rind finely grated


1. Process the biscuits in a food processor until finely crushed. add butter, icing sugar, cinnamon and vanilla and process until combined. Use the back of a spoon to spread the biscuit mixture over the base and sides of a 2.5cm-deep, 11 x 34cm (base measurement) fluted tart tin, with removable base.

2. To make the filling, place the lemon butter in a microwave-safe bowl. Cook on high/800watts/100% for 30 seconds or until soft. Transfer to a large bowl. Add the yoghurt, mascarpone and lemon rind and whisk until smooth. Pour into the biscuit base. Cover with plastic wrap and place in the fridge for 1 hour to chill.

3. Heat the lemon butter in a small microwave-safe bowl on high/800watts/100% for 30 seconds or until warm. Drizzle over the tart and top with mixed peel.


· Using mascarpone in this recipe means you don't have to fiddle with whipping cream.

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