Lemon Curd Tarts


Preparation info

  • Makes


    • Difficulty


Appears in

Bourke Street Bakery

By Paul Allam and David McGuinness

Published 2009

  • About

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.


  • 10 eggs
  • 200 g (7 oz) caster (superfine) sugar


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