Lemon Curd Tart Recipe

Spoon about 1 teaspoon lemon curd into the bottom of each phyllo shell.

Lemon curd tart recipe. Pour the mixture into a 2 quart saucepan and cook over low heat stirring constantly until thickened about 10 minutes. In a medium heatproof bowl place eggs sugar lemon zest lemon juice and heavy cream if using and whisk to combine. Using a fork prick the pastry inside the line all over.

In 2 quart saucepan mix 1 cup sugar and the cornstarch. Top with whipped topping. To make the lemon curd.

Brush the pastry outside the line with egg wash and then bake the pie case in the hot oven for 15 20 minutes until well coloured. The lemon curd will thicken at about 175 degrees f or just below a simmer. Boil 1 minute stirring constantly until mixture is bubbly and thickened.

Cook on moderate heat whisking constantly until mixture becomes thick mine was ready in 10 minutes but it can take up to 20. Gradually stir in water lemon zest and lemon juice until smooth. Sprinkle a light dusting of cinnamon over the top.