8 x 8 cm (3 1/2 inch) shop-bought sweet pastry cases
50 g (2 oz) granulated sugar
100 ml (3 1/2 fl oz) water
1 unwaxed lemon, cut into 8 thin slices
2 large eggs
75 g (3 oz) caster sugar
finely grated rind and juice of 2 unwaxed lemons
100 ml (3 1/2 fl oz) double cream
To make the lemon filling, place all the ingredients in a food processor or blender and blend until smooth. Transfer to a jug.
Place the pastry cases on a baking sheet and pour in the lemon filling. Place in the centre of a preheated oven, 150ºC (300ºF), Gas Mark 2, for about 15 minutes or until just set. Leave to cool slightly.
Meanwhile, place the granulated sugar and measurement water in a saucepan and heat gently, stirring occasionally, until the sugar has completely dissolved. Add the lemon slices and simmer, uncovered, for 12–15 minutes. Tip on to a piece of nonstick baking paper to cool slightly.
Serve the warm tarts topped with the lemon slices.