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sixteen
3 inch tartsMedium
Published 2020
In the late nineteenth and early twentieth century, lemon curd had a prominent place on the afternoon tea table as the preferred alternative to jam. It was a precious choice as well because, unlike jam, the egg-based curd needed refrigeration for long-term storage. Here, spooned into small, crisp tart shells, it becomes the ideal filling for a quintessential teatime offering.