Lemon Shortbread

Bright, buttery, and beautifully indulgent - these Lemon Shortbread Tarts are your next kitchen win.

Made with Lemon Fresh Real Squeezed Lemon Juice, they deliver zesty freshness without the fuss of squeezing. Just pour, bake, and enjoy.

Makes: 12 mini tarts
Prep time: 20 minutes
Bake time: 15 minutes

Ingredients

For the shortbread base:

• 1 cup plain flour

• ½ cup butter, softened

• ¼ cup icing sugar

• ½ tsp vanilla extract

• Pinch of salt

For the creamy lemon filling:

• ½ cup condensed milk

• 3 tbsp Lemon Fresh Lemon Juice
  

• 1 egg yolk

For the topping:

• 60 g dark chocolate, melted (for drizzle)

Method

1. Preheat oven to 170°C and grease a mini tart tray or muffin tin.

2. Make the shortbread: Beat butter and icing sugar until light and fluffy. Add vanilla, flour, and salt, mixing until crumbly but able to hold together when pressed.

3. Shape & bake: Press dough into tart moulds and bake for 10–12 minutes, or until lightly golden.

4. Prepare the filling: Whisk condensed milk, lemon juice, lemon zest, and egg yolk until smooth and creamy.

5. Fill & bake again: Spoon filling into baked shells and return to the oven for 5 minutes, until just set.

6. Cool completely, then drizzle with melted dark chocolate.

7. Refrigerate for 30 minutes before serving for the perfect creamy texture.