SUNNY DELIGHTS

Create a summer spread of bright bites to share with friends and family

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MAKES 10

For the lemon filling

• 110g caster sugar • Finely grated zest of 1 lemon • 2 tsp lemon thyme leaves • 1 egg, plus 3 yolks • 2 tsp plain flour • Pinch of fine sea salt • 125ml lemon juice • 125ml single cream

For the tart shells

• Shop-bought short sweet pastry • A little plain flour, to dust • Thick cream, to serve (optional)

1. First, make the lemon filling by placing the sugar, lemon zest and lemon thyme leaves in a mixing bowl. Use your fingers to rub the zest and thyme through the sugar until the mixture is fragrant and resembles damp sand.

2. Add the whole egg and egg yolks to the bowl and hand whisk for a minute or so until combined. Whisk in the flour and salt before adding the lemon juice and cream, whisking again until smooth. Cover and place in the fridge to infuse for at least an hour, or overnight.