This lemon curd is made with cream rather than butter and has a better texture because of it. The tartlets are baked blind and you can either buy little individual moulds or use a baking pan with indentations, such as a miniature Yorkshire pudding or muffin tin.
Make the lemon curd by whisking all the ingredients together in a pan or bowl suspended over boiling water.
Cook, whisking occasionally, until the mixture sets, which will take about 30 minutes. When it is as thick as home-made mayonnaise, turn it out into another container to cool.
Spoon the lemon curd into the tartlets and top each one with a fresh raspberry before serving.
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