These easy Lemon cheesecake tarts are a perfect little morsel to use as canapes as a party or just to keep in the fridge for post-dinner sugar hit!
The lemon tartlets are based on a Woman’s Weekly’s classic Yorkshire Curd tart recipe, made using a curd cheese custard, with mixed peel in a sweet pastry case.
This recipe dates from 1981, when cheesecakes were becoming popular for afternoon tea but we have updated it for the modern mum to make an easy and delicious tart.
- ½ a 375g pack sweet shortcrust pastry (we used Jus-Rol)
- 227g tub curd cheese
- 4 level tbsp caster sugar
- 1 large egg
- 1 tbsp chopped mixed peel
- 4 tbsp good-quality lemon curd
- 7.5cm (3in) fluted pastry cutter patty tin trays
- If you want to make a traditional lemon tart, try our classic recipe
Roll out the pastry thinly on a lightly floured surface and cut out rounds. Re-roll trimmings and cut out more rounds until you have 15 in total. Use to line the patty tins, and prick the bases with a fork. Chill them, while the oven heats up to Gas Mark 6 or 200°C.
Beat the curd cheese until smooth, then add the sugar, egg and mixed peel. Spoon this mixture into the pastry cases. Bake above the centre of the oven for 25 mins until the filling is set. Leave to cool in the tins for a few minutes, then transfer to a wire rack to cool completely.
Spread a tsp of lemon curd on each tart for serving.
Top tip for making Lemon cheesecake tarts
Use full fat or reduced fat soft curd cheese or cottage cheese, sieved