Monday, March 7, 2011

Point and Shoot: Easy Peasy Lemon Tarts

Saturday, March 5th... the leftovers.

10 Butternut Snap cookies
280g jar of lemon butter
250g Philly cream cheese

Line some muffin trays with patty pans.  Place a butternut snap biscuit in the base of each.  Combine your lemon butter and cream cheese, mixing until nice and smooth.  Dollop onto each biscuit, decorate with raspberries and pop into the freezer for a few hours to set.

Enjoy.  And try to stop at one!
Join in with other Point and Shoots with FatMumSlim.


  1. Oh they look delish! I could eat those as a second breakfast right now! :-)

  2. I make some very similar to these using a recipe I got from Lou a few years ago - they are always very popular! Yours look even easier! Although I'd need some lemon butter....lucky my lemons are beginning to ripen...I've been meaning to give lemon butter a go for a while... thanks for the reminder!

  3. Not sure if my last comment worked...
    I make a recipe very simliar to this from a recipe I got from my sister Lou -
    Probably the version you could do if you had no lemon butter handy. They are always very popular and soooo yummy!

  4. Yummo!! I think I'd be the only one in my house to eat them. Big plus!

  5. Yummo!! I'm definitly going to give them a go!

  6. oh yum i think i'll have to try those thanks for sharing....just popping in from point + shoot lisa


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