Lemon curd tarts
Lemon curd tarts

RECIPE: Lemon curd tarts

THESE lemon curd tarts are the perfect combination of sweet and sour.


1 1/2 sheets frozen ready-rolled shortcrust pastry, partially thawed

Lemon curd

1 egg

1 egg yolk

1/3 cup caster sugar

1 teaspoon finely grated lemon rind

2 tablespoons lemon juice

50g butter, chopped

Finely grated lemon rind, to serve


Preheat oven to 180°C/160°C fan-forced. Bake pastry cases for 15 to 16 minutes or until light golden. Cool in pan for 10 minutes. Transfer to a wire rack to cool completely.

Lightly grease a 12-hole, 1 1/2 tablespoon-capacity mini muffin pan. Using a 6.5cm cutter, cut 12 rounds from pastry. Press pastry rounds into prepared pan. Pierce bases with a fork. Freeze for 10 to 15 minutes or until firm.

Place egg, egg yolk, sugar, lemon rind and juice in a heavy-based saucepan. Whisk to combine.

Add butter. Place over medium heat.

Cook, whisking, for 7 to 8 minutes or until mixture coats the back of a spoon.

Remove from heat. Stand for 5 minutes.

Pour into a small bowl make sure cling wrap is on the surface of the curd to stop a skin developing. Set aside to cool completely.

Spoon 2 1/2 teaspoons lemon curd in each pastry case. Top with a slice of strawberry. Serve.

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