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
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