Lemon Curd Tartlets

Delicious, lemony goodness, these make summer-time afternoon teas awesome.

Under-cook the tarlet cases, then add a little meringue to the top of the curd for personal lemon meringue pies.

Claire Brookman - Super Food Ideas, May 2008, Page 77
Title image from www.taste.com.au
Preparation time
2.5 hours
Makes
6
Category
Baking
Tags
baking, lemon, vegetarian
6
tartlet cases
2
eggs
1/3 cup
caster sugar
1
lemon
50g
butter, chopped
  1. Preheat oven to 200°C (400°F).
  2. Rind and juice lemon.
  3. Place eggs, caster sugar, lemon rind and lemon juice in a small saucepan. Whisk until mixed well.
  4. Add butter, and place saucepan on medium heat, stirring continuously until mixture thickens (coats back of spoon).
  5. Remove from heat, and stand for 5 minutes, stirring occasionally.
  6. Transfer to small bowl, cover with plastic wrap, making sure wrap covers and touches surface. Place in fridge to cool completely.
  7. Meanwhile, place tartlets in oven for 10-15 minutes or until golden on edge. Allow to cool completely.
  8. Spoon egg mixture into tartlet cases and let sit for a few minutes.