Ingredients (serves 16)
* 2 tsp finely grated lemon rind
* 1/4 cup (60ml) lemon juice
* 1/2 cup (100g) caster sugar
* 40g butter, chopped
* 2 eggs, lightly whisked
* 36 bought canape pastry cases
* Fresh raspberries, to decorate
Method
1. Combine the lemon rind and juice, sugar, butter and eggs in a medium saucepan over low heat. Cook, stirring, for 5 minutes or until curd thickens. Remove from heat and strain through a fine sieve into a bowl. Cover with plastic wrap and place in the fridge for 1 hour to chill.
2. Spoon the lemon curd evenly among the pastry cases. Top with a raspberry and arrange on a serving platter to serve.
Source
Notebook: - Page 144
Recipe by Sarah Hobbs
Lemon curd tartlets
Popular Posts
-
Yield 2 cups Ingredients * 1 (15 oz.) can chickpeas, drained and rinsed * 1/2 cup low-fat plain yogurt * 1 clove garlic ... -
This tiramisu was a hit with our Test Kitchens staff, who agreed that it's one of the best they've come across. Ladyfingers can be f... -
Time: 15 minutes. No ball game would be complete without the traditional peanuts and Cracker Jack. These sundaes give you both. You can use... -
Ingredients (serves 4) * 600g lamb loins (see note) * olive oil cooking spray * 1 small onion, finely chopped * 1 garlic clo... -
Ingredients (serves 4) * 1 quantity Savoury mince (see related recipe) * 1 tablespoon olive oil * 200g button mushrooms, thinly ...
0 komentar:
Post a Comment