These little tarts are too delicious for words with their combination of sharp lemon and rich creamy flavours.  You just have to try them!
You can find my recipe for lemon butter  in a previous blog.( Just type in ‘lemon butter pie’ in the search )
This particular recipe  is different because I fold finger limes into the lemon butter. Finger limes give this very sharp explosion of citrus flavour which is extraordinary. Then I make a rich mascarpone cream to spread over the lemon butter.

First  make the pastry and roll it out, lining  small individual  pie forms or one big one ( 24 cm). You bake them in the oven and then let them cool

• for the mascarpone

• 400 gr mascarpone
• 2 organic eggs, separated
• 2 tablespoons caster sugar
• a pinch of salt
• beat egg yolks and sugar until light and fluffy
• add salt and mascarpone and mix well
• beat the egg whites until stiff and fold them into the mascarpone mix

• the mascarpone mix

• the lemon butter with the finger limes
• once the pastry is cool, spoon the lemon butter on to the pastry
• then top it with the mascarpone

• this is such a delicious dessert. The finger limes are little explosions of flavour and a refreshing surprise