Ingredients:
- 6 Packets True Lemon
- Optional: blueberries and raspberries
- Bake the tart cases following packet directions or until light golden. Set these aside to cool.
- Melt the butter in a medium microwave-safe bowl for 40 seconds in the microwave.
- Whisk in the sugar, cornflour and custard powder to make a paste. Cook on high for 40 seconds in the microwave.
- Whisk in 1 cup of water. Cook for another 40 seconds in the microwave.
- Mix 3 packets of True lemon with 60mls of water, plus add the other 3 packets of True Lemon straight into the bowl without water and whisk. Cook for 1 minute in the microwave.
- Whisk again and repeat in the microwave for 1 minute until the mixture thickens slightly.
- Whisk in the milk and then the egg. Cook for 40 seconds in the microwave.
- Pour the mixture among the tart cases. (use a teaspoon to avid spillage)
- Optional: add a blueberry or raspberry to the top of each tart.
- Set aside for 30 minutes to set.