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Lemon Curd Tarts

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I love all things lemon, and this recipe for lemon curd tarts could not be easier.  All you need to do is make a pot of lemon curd first which is a very simple process.  For the recipe click here.


Pastry cutting


For this recipe you have to blind-bake your pastry cases as the filling goes in after the pastry comes out of the oven.  If you don’t use them the pastry will become a pastry blob rather than a pastry case!

I used Jus-rol pastry as it is vegetarian and easy to use.  For this recipe I rolled the pastry out as thin as I could get away with.  I didn’t want the pastry to overpower the taste of the lemon.  Use plain flour to stop the pastry sticking to your board and rolling pin.

After popping a dozen pastry circles into a baking tray, add a square of greaseproof paper into the centre of each one.  Fill each pastry case with baking beans, pressing them down lightly so they reach all the ‘corners’ of the pastry.


Ceramic baking beans in a pastry cases


The pastry cases go in the oven for 15-20 minutes at 180°C.

Be warned, the beans get very hot!  I picked them up by folding the corners of the greaseproof squares together and poured themback in their tin.  It’s tricky though – I had visions of baking beans going everywhere!


Lemon curd tarts


When the pastry has cooled slightly, spoon the lemon curd into each pastry case.  I grate a little lemon zest over the top of the finished tarts and then pop them in the fridge.

These are lovely on a lazy summer afternoon!


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