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English Lemon Curd Tarts

Sometimes called lemon cheese due to its soft cheese-like consistency, this lemon filling will keep a week or so when stored in the refrigerator. Just cook the filling until the raw egg taste disappears -do not boil or it will curdle.

Instructions:-
Preheat oven to 400ºF.

Pastry:-
Cream together
1/4 cup butter
2 tablespoons sugar

Blend in until crumbly
1 cup Basic Baking Mix

With a fork, stir in
1 to 2 tablespoons water

Add sufficient water to make the dough cling together.
Roll out 1/8 inch thick on lightly floured surface. Cut with floured cookie cutter and line 24 small muffin cups. Prick with fork.

Bake in preheated oven for 8 to 10 minutes or until golden. Cool.
Makes 24 tarts.

Filling:-

In a saucepan, mix together:-
4 eggs
2 egg yolks
1 cup granulated sugar

Stir in:-
2 tablespoons grated lemon rind
1/2 cup lemon juice
3/4 cup butter

Cook over low heat, stirring constantly until thickened. Cool and spoon into baked tart shell.
Makes 2 cups filling.