Lemon Curd Tarts Recipe


Difficulty LevelEasyHealth IndexJust Enjoy
VegetarianMain Ingredient
Interest Group


 Curd cheese8 Ounce (225 Gram, 1 Cup, Farmer'S)
 Eggs2 , beaten
 Superfine caster sugar3 Ounce (75 Gram, 6 Tablespoon)
 Finely grated lemon rind5 Milliliter (1 Teaspoon)
 Currants2 Ounce (50 Gram, 1/4 Cup)
 Lemon curd60 Milliliter (4 Tablespoon)
 Thick cream1⁄2 Cup (8 tbs) (For Serving)
For the pastry
 All purpose flour10 Ounce (Plain Variety, 275 Gram, 2 1/2 Cups)
 Salt1 Pinch
 Butter3 Ounce, diced (75 Gram, 6 Tablespoon)
 Lard/White vegetable fat2 Ounce (50 Gram, 1/4 Cup)
 Chilled water60 Milliliter (4 Tablespoon)

Nutrition Facts

Serving size: Complete recipe

Calories 3230 Calories from Fat 1702

% Daily Value*

Total Fat 192 g295.4%

Saturated Fat 101.5 g507.7%

Trans Fat 0 g

Cholesterol 841.9 mg

Sodium 601.9 mg25.1%

Total Carbohydrates 324 g108.1%

Dietary Fiber 10.6 g42.5%

Sugars 92.3 g

Protein 51 g102.5%

Vitamin A 89.8% Vitamin C 50.7%

Calcium 35.3% Iron 86.9%

*Based on a 2000 Calorie diet


1. To make the pastry, sift the flour and salt into a mixing bowl. Rub or cut in the fat until the mixture resembles fine breadcrumbs. Sprinkle the water over the dry ingredients and mix to a dough. Knead on a lightly floured surface for a few seconds until smooth. Chill.
2. Preheat the oven to 180°C/350°F/ Gas 4. Roll out the pastry thinly, stamp out 24 rounds using a 7.5cm/3in plain pastry cutter and use to line mini muffin or cupcake tins. Chill until required.
3. Cream the curd cheese with the eggs, sugar and lemon rind in a bowl. Stir in the currants. Place 2.5ml/1/2 tsp of the lemon curd in the base of each tartlet case. Spoon on the filling, flatten the tops and bake for 35-40 minutes until just turning golden. Serve warm or cold, topped with thick cream.