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  • Makes 12 Items
  • 30 mins cook

Lemon curd tarts

LEMON CURD TARTS

Lemon curd tarts

Ingredients

Lemon curd tarts

  • 2 eggs
  • 2 egg yolks
  • 1/3 cup (75g) caster sugar (superfine sugar)
  • 2 tsp lemon rind, finely grated
  • 1/3 cup (80ml) lemon juice
  • 75 g unsalted cold butter, chopped finely
  • 1/2 cup (125ml) thickened (heavy) cream
  • 12 x 6cm (2½-inch) (96g) ready-made tart shells

Steps

Lemon curd tarts

  1. Whisk whole eggs, yolks and sugar in a small heavy-based saucepan until smooth. Add rind, juice and butter, whisking continuously over low heat for 5 minutes or until curd thickens. Do not allow mixture to get too hot or it will curdle.
  2. Transfer curd mixture to a stainless steel bowl, then place over a bowl of iced water, stir with a whisk occasionally for 5 minutes to cool to room temperature.
  3. Place curd in the freezer for 5 minutes to accelerate chilling, but don't forget it, or it will freeze.
  4. Meanwhile, beat cream in a small bowl with an electric mixer until soft peaks form.
  5. Spoon rounded tablespoons of curd into tart shells, top with cream, serve immediately. Dust with icing (confectioners') sugar just before serving if you like.
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