Wheat-free Lemon Tartlets

For the pastry: sift the flour and icing sugar into a mixing bowl and rub in the butter until the mixture resembles breadcrumbs.

Stir in the egg yolk and just enough water to form a dough. Knead lightly until smooth, then wrap in cling film and chill for 30 minutes.

Heat the oven to 180°C (160° fan) 350°F gas 4. Grease 24 mini muffin tins.

Roll out the dough on a lightly floured surface, about 2mm| 1/6" thick. Cut out rounds slightly larger than the tins and line the tins with the dough.

Prick the base of the pastry with a fork. Press a square of foil bigger than the tin against the bottom to make the shape of the tin. Then place the foil into the pastry case and fill the case with baking beans.

Bake for 15 minutes until crisp. Cool in the tin for 10 minutes, then remove the foil and beans and place on a wire rack to cool completely

For the filling: put the sugar and zest in a large heatproof bowl over a pan of simmering water. Whisk in the eggs, followed by the lemon juice.

Heat until tepid and cook whisking, until starting to thicken- 180F|82C on a sugar thermometer. Remove from the heat and strain through a sieve into a blender or food processor. Leave to cool for 10 minutes.

Blend and add the butter a few pieces at a time. Continue to blend until smooth.

Pour the mixture into a bowl and coer the surface directly with cling film. Chill for at least 4 hours. ,

Whisk the mixture to loosen it and spoon into the tart shells.