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Ingredients
- juice and finely grated rind of 1 lemon
- 50g butter, melted
- 1/3 cup sugar
- 2 size 7 eggs, lightly whisked
- 150g creme fraiche
- 3 sheets sweet short pastry
- 1 punnet strawberries, hulled and thickly sliced
Method
Place the lemon juice and rind along with the butter and sugar in a small saucepan over a gentle heat, stirring to dissolve sugar. Add the eggs to the pan and mix well, cook, stirring until mixture has thickened and has almost reached the boil. Remove from the heat and set aside to cool. Fold through the crème fraiche and refrigerate until needed.
Preheat oven to 180 C.
Line mini muffin pans with sweet short pastry, bake for 10 minutes until golden. Allow to cool slightly and then carefully lift onto a cake rack to cool.
Cool completely before filling with lemon cream and topping with a slice of strawberry.
*There good quality commercial curds available so you can easily buy them to save time.
Pingback: Seasonal Recipes (Winter) – Lemons | Mama's Style
How many tarts does the above recipe make please?
Try making a large tart using a shortbread base, traditional lemon curd and fresh strawberries. Yummy
It’s much easier to make lemon curd in a microwave, just combine the ingredients, put in a heatproof dish and zap it minute by minute, giving a good whisk in between each minute.
My personal choice is ordinary, not sweet short pastry as this, combined with the very sweet curd is just too much for my not-very-sweet-tooth. Shall certainly try this, though I have made it with blueberries and it is divine. .