A High Tea Treat: Tiny Very Rustic Home Made Lemon Tarts
This is the recipe I used for tiny little lemon tarts that I made for daughter Jessie’s birthday high tea. I have had lots of requests for the recipe, so thought I’d better share. I tried a few different pastry recipes and this one was our fave.
- 3 eggs
- 2 egg yolks
- 3/4 cup caster (superfine) sugar
- 3 lemons, juiced
- grated zest of 1 lemon
- 125 grams cold unsalted butter (1 stick plus 1/2 tablespoon)
In a small heavy based saucepan, whisk the eggs, egg yolks and sugar to dissolve.
Add the juice and lemon zest and butter and cook on a gentle heat, whisking from time to time until nice and thick. It should take around 10 minutes. Allow to cool. stirring from time to time. Pour into a bowl and cover with plastic wrap, pressing the plastic onto the surface. Refrigerate for at least several hours or overnight.
When ready to serve, pipe the cooled lemon curd into the tart shells.
Lemon Curd Recipe thanks to Mish Lilley on her gorgeous blog www.mishdelish.com
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