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summary:
Huggies mum Kiran loves this sweet summer recipe because it’s a small bite size option, it’s fresh and suprisingly light! This will often appear at many BBQs throughout summer!
Ingredients
You can either make or buy ready made mini
tart shells.
To make lemon curd:
- 2 egg yolks
- 2 whole eggs
- 3/4 cup caster sugar
- 80g chilled butter
- juice and zest of 2 lemons
To serve:
- whipped cream
- vanilla essence
- your choice of cut fruit
Instructions
- Whisk whole eggs, yolks and sugar in a saucepan until smooth, then place pan over a low heat.
- Add the butter, juice and zest and whisk continuously until thickened. Strain through a sieve for a smooth consistency.
- Once the curd has cooled but not yet set, fold through whipped cream with some vanilla essence.
- Then spoon mixture into each shell, top with cut fruit. Best in season would be kiwi, strawberries and mango!
More photos
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