Name: These easy lemon curd tartlets are perfect for afternoon tea
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 24
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

These easy lemon curd tartlets are perfect for afternoon tea

Tangy and sweet bite-sized treats.

Serves 24

Prep

25M

Cook

15M

Total

40M

Skip to Recipe

This lemon and raspberry curd tartlet recipe is quick and easy to prepare, made with just a few simple ingredients, including caster sugar, eggs, lemon juice, and butter.

The lemon zest adds a bright and refreshing flavour, while the fresh raspberries add a burst of fruity goodness, making them perfect for a sweet treat at a party or as a light dessert.

Note: this recipes requires 1 hour chilling time in addition to the cooking times mentioned.

After more high tea recipes?

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.

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