Lemon Curd Tartlets

1. 1

   Whisk eggs, yolks and sugar in a small heavy-bottomed saucepan until smooth. Add lemon peel, juice and butter, whisking constantly on low heat for 5 mins, or until curd thickens. Do not allow mixture to get too hot or it will curdle.

2. 2

   Transfer curd mixture to a stainless steel bowl. Place over a bowl of iced water. Stir occasionally with a whisk for 5 mins to cool to room temperature. Place curd in the freezer for 5 mins to accelerate chilling.

3. 3

   Meanwhile, whip cream in a small bowl with an electric mixer until soft peaks form.

4. 4

   Spoon rounded tablespoons of curd into tart shells. Top with whipped cream. Dust with powdered sugar.

* Per serving · 4 servings · Values may vary.

No additional tips available.