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Lemon Curd Tarts
Preparation info
Makes
20
Difficulty
Medium
Appears in
Bourke Street Bakery
By Paul Allam and David McGuinness
Published 2009
This is a baked lemon tart filling that we cook in a double-boiler, resulting in a silky smooth curd. To make passionfruit curd instead, the lemon juice can be replaced with strained passionfruit juice.
Ingredients
10 200 g 7 oz
Method
To make the lemon curd filling, put the eggs, sugar and lemon juice in a stainless steel bowl. Use a whisk to mix together for 2–4 minutes, or until the sugar dissolves. Pour in the cream and mix well to combine. Place the bowl over a saucepan of simmering water and use a whisk to stir continuously for about 10 minutes, or until the mixture is smooth and thick. Have a rubber sp