Raspberry and Lemon Curd Tartlets


Preparation info

  • Difficulty


  • Makes


Appears in

Cooking at the Merchant House

By Shaun Hill

Published 2000

  • About

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.


For the Lemon Curd

  • 5 eggs
  • 200g (7 oz/1 cup) caster (granulated) sugar
  • 175ml (6fl oz/¾ cup) double (heavy) cream
  • the finely grated zest and juice of 5 lemons


Heat the oven to 180°C (350°F/Gas 4). Roll out the pastry and use it to line the tartlet tins. Bake blind for 15 minutes, then remove from the oven and leave to cool in the tins.

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.