Grate the lemons, set rind aside. Then squeeze the juice into bowl.
Boil the lemons in water in the saucepan till soft and then chop them finely.
Skin and core the apples. Bake until soft then chop them finely.
Mix lemon choppings and apples
Now add all the ingredients to the bowl, and mix thoroughly.
Store in a clean jar in the fridge for 1 week till ready to bake.
Get your pastry (either home made or shop bought), and roll to desired thickness (suggested 4 cm)
Grease the muffin trays with butter
Cut the pastry into circles and add to muffin tray
⅓ or ¾ fill subject to your taste. Put light pastry lid on top.
Bake in oven for 20 mins (or till golden). Sprinkle with ice sugar if desired.