Lemon curd is one of those nostalgic comfort foods my gran used to make. As a child I used to slather heaped spoonfuls onto thick white bread or drizzle it on top of vanilla ice-cream. Unsurprisingly, not much has changed as I became an adult, and it’s still one of my favourite treats.
If the idea of whipping up the lemon curd seems a little overwhelming, by a jar of the best stuff you can find (I’d be lying if I said I hadn’t done the same in the past) and enjoy this fuss-free sweet.
They’re perfect for high tea or brunch and go perfectly with a glass of champagne. Cheers!
You will need:
For the tarts:
- 12 mini tartlet cases
- 1 punnet blueberries (or your favourite berry of choice)
- 1 cup fresh cream
- 2 tablespoons icing (confectioner’s) sugar
- 1/2 teaspoon vanilla extract
For the lemon curd:
- 1/2 cup passionfruit pulp, strained of seeds
- 2 1/2 tablespoons passionfruit seeds
- Juice half a lemon
- 170g butter, brought to room temperature and cubed
- 200g caster sugar
- 3 whole eggs plus the yolks of 2
In a bowl mix the sugar, passionfruit, and lemon juice. Stir and pour into a saucepan with the cubed butter. Warm over a medium heat until the sugar has completely dissolved and the butter has melted.
In a large bowl whisk eggs together. Whisking continuously, slowly add your passionfruit and butter mixture. Pour mixture into a saucepan and warm slowly over a low heat for approximately 5 minutes until the mix has thickened. It should coat the back of your spoon.
Remove the curd from the heat and allow it to cool to room temperature. Pour into a sterilised airtight jar and keep refrigerated.
Now we’re ready to make your tarts:
In a large bowl pour your cream, vanilla extract and sugar. Whisk with your hand whisk for a few seconds so the sugar dissolves and the cream has thickened ever-so slightly.
On a large plate arrange your empty tart shells. Spoon in your passionfruit lemon curd, top with a large spoon of cream and 3-4 blueberries.