Lemon Curd Tarts

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Preparation info

  • Makes

    20

    • Difficulty

      Medium

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.

Ingredients

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

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