Advertisement
Lemon Curd Tarts
- Makes
20
- Difficulty
Medium
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
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe