Luscious lemon tarts

These toothsome little tarts come together in a flash. Topped with a dollop of rhubarb, fig or raspberry jam, they’re a lovely addition to a holiday sweets tray or festive luncheon or tea.

Here’s how to make them:

• 24-30, 2-inch tart shells

• 300 mL can sweetened condensed milk

• 2 large eggs (We love Springford Farm eggs for baking and everyday cooking)

• 2 lemons, rind finely grated, juiced (you will need 1/3 cup juice )

Prehead airfryer or oven to 300 F.

In a large bowl whisk together condensed milk and eggs until smooth. Add lemon rind and juice and whisk until smooth.

Pour mixture into tart shells. Bake at 300 F for 12-15 minutes until the filling is just set.

Allow tarts to cool then add a dollop of jam. Can be made ahead and refrigerated; add jam just before serving.

Note: May need to adjust cooking time if larger shells used.

Adapted from kidspot.com.au