Ingredients 12 Ready Baked Tart Shells Fresh Fruits 75 g (2 ½ oz) Unsalted Butter 3 Large Eggs, lightly beaten 200 – 230g Sugar Juice and Finely Grated Rind of 2 Lemons Glazing 100 g of your preferred Jelly/Jam (optional) Method Make the curd. Melt the butter in a metal bowl over a saucepan of barely simmering water. Whisk in the eggs. Add the sugar and whisk until thoroughly combined. Whisking continuously, gradually add the lemon juice and zest. Cook over the simmering water for about 20 minutes, stirring often, until thickened. Cool at room temperature. Preheat the oven to 375˚F. Bake the tart shells according to the package instructions. In a small saucepan, bring the jam to a boil, then lower the heat and keep stirring until melted and leave it to cool. When the shells are completely cooled, fill with lemon curd. Then top the lemon curd with fruits. Brush with melted jam, if using. Serve immediately. |