James first made this lime curd for me and Pinar a few weeks ago and I can still remember how delicious and satisfying the tart he made with it was.
//A recipe for lemon-lime tartlets
James is a veritable master chef and a confident blind baker, unlike me, so these little tartlets are going to be made using pre-baked tartlet shells that I’ve bought from Harris Farm for relatively cheap. I’m a cheat, and I’m ok with it. (Here are some similar ones from Coles.)
75g unsalted butter
3 eggs, at room temperature
75g caster sugar
125ml lime juice
1 lime zest
1/2 lemon zest
12 sweet tartlet shells
Line the tartlet shells on a tray.
Melt the butter in a saucepan over very low heat. Remove the saucepan from the heat and add the eggs, sugar, lime juice and all of the zest and whisk until the mixture thickens. You might need to hold the saucepan over a low heat again for it to thicken, but do not allow the mixture to come to a boil otherwise the eggs will curdle.
The curd is ready once it is thick enough to coat the back of a spoon.
Let the curd cool to room temperature. Once cooled, spoon the curd into the tartlet shells, cover the tray with cling film and pop into the fridge to set for 2-3 hours.
Voila! I forgot to take photos of the final product of these and for that I’m v. sorry, but here they are ready to head over to the New Years Eve party I was taking them to.