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    Lemon Curd 'Starlets'

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    Lemon Curd 'Starlets'

    The lemon curd recipe makes enough to fill a 450g jar, which is sufficient for four batches of starlets, but it's also delicious spread on hot toast, or as a filling for sponge cakes.

    • Preparation time: 5 minutes for curd, 30 minutes for tarts
    • Cooking time: 15 minutes for curd, 15 minutes for tarts
    • Total time: 1 hour 5 minutes 60 minutes 5 minutes

    Makes: 24


    • 375g break-all-the-rules pastry
    • Lemon Curd
    • 55g butter
    • 110g caster sugar
    • 2 unwaxed lemons, juiced and zest finely grated
    • 2 large free-range eggs plus 1 egg yolk


    1. Make the lemon curd. Melt the butter in a medium pan over a very low heat. Add the sugar, lemon juice and zest. Beat the eggs and yolk well, then add these too. Stir carefully over a gentle heat with a wooden spatula, until the mixture coats the back of the spatula. Do not boil. Remove from the heat and pour into a bowl, if you're intending to use it straight away, or a sterilised jar if you want to keep it. It will thicken further as it cools. Cover when cold and store in the fridge. It's best eaten within a week.
    2. Make the pastry as directed in the recipe and chill for at least an hour. Preheat the oven to 180C, gas mark 4.
    3. Roll the pastry out thinly and use a cutter to stamp out star shapes. Use these to line two shallow, non-stick bun trays.
    4. Put a small teaspoonful of lemon curd into each star and bake for 12-14 minutes until the pastry is just lightly golden. Leave to cool before serving.

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