Ingredients
½ cup caster sugar
2 eggs, plus 1 yolk
¼ cup lemon juice
40g butter, chopped
2 tsp lemon zest, finely grated
4 sheets filo pastry
50g butter, melted
125g punnet raspberries
icing sugar, to dust
Method
-
In a medium saucepan, combine sugar, eggs, yolk, juice, butter and zest. Cook, stirring on low heat, 4-5 minutes, until curd thickens (do not boil).
-
Strain through a fine sieve into a bowl. Cover with plastic wrap and chill 1 hour until thick.
-
Preheat oven to moderate, 180°C. Lightly grease a 24-hole mini muffin tray.
-
Layer filo sheets together, brushing each with butter. Cut 6cm rounds from pastry and ease into recesses to line. Bake 5-7 minutes, until lightly golden and crisp. Cool.
-
Spoon curd into cases. Top with a raspberry and dust with icing sugar to serve.
You might also like to make this traybake tart
You might like: