Night lighting is a killer for food photos. There’s just no way to make the colours normal. And while we are on the subject, who are these food bloggers who obviously eat all of their meals in the daytime?? Anyway, so the zest on the top of these lemon pots was actually yellow, not green – normal lemon zest, from a normal yellow lemon. The best thing about deconstructed lemon tarts (rather than conventional ones) is that you are in complete control of the lemon/biscuit/cream ratio. My worst is lemon meringue that has a sliver of lemon deliciousness and then meringue that almost reaches your chin. I’m all about the lemon deliciousness. So vary the proportions to your taste, and your pot/jar size.
Deconstructed Lemon Tarts
160ml lemon curd (please make it yourself, you won’t even believe how much better it is than store bought)
40ml butter, melted
40ml dark brown sugar
cream, to top
zest of 1 lemon
*makes 3 x 200ml pots
Beat 40ml of cream and fold it into the lemon curd. Distribute the lemon deliciousness between the pots carefully (try not to get any on the sides), cover the pots with clingfilm and refrigerate for at least a few hours, ideally overnight. Combine the flour, oats, butter and brown sugar and spread the mixture out evenly on a baking sheet, breaking up any big clumps. Bake at 160°C for about 10min until lightly golden, stirring at least once halfway. Just so the bits on the outside don’t burn. Let the crumbs cool to room temperature, then put them in an airtight container (if you are leaving them overnight or for a couple days).
Just before dinner, divide the crumble between the lemon pots and top with whipped cream and lemon zest. I piped the whipped cream into the pots using a ziplock bag (with a tiny corner cut off) so I’d get a nice swirly pattern, but that’s up to you. Put them back in the fridge until it’s time for dessert, then serve.