If you have tried a Browns Lemon Curd Tart, you will love this recipe =]


  • 1 Shortcrust Pastry, store bought or home made

  • 7 Farm fresh eggs separated

  • 250 gm Caster Sugar

  • Finley grated zest of 3 Lemons

  • .75 cup lemon juice

  • 250 mls Thickened Cream

  • .5 cup Icing Sugar


  • 1.

    Preheat oven to 160C

  • 2.

    Combine egg yokes with sugar until well mixed

  • 3.

    Add the finely grated zest and lemon juice and mix well

  • 4.

    Add the cream and mix well

  • 5.

    Pour the mix into the cold short crust and bake for 30 - 35 mins

  • 6.

    Turn oven off, open door and let cool inside

  • 7.

    When cool, place in fridge for 1 hr to cool completely

  • 8.

    Dress with Icing sugar

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 712kj
  • Fat Total 35g
  • Saturated Fat 18g
  • Protein 12g
  • Carbohydrate 92g
  • Sugar 81g
  • Sodium 162mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Cooking time depends on your oven temp. I find with mine, I bake at 150C for 30 - 35 mins. Just check that your tart mix does not burn on the edges, else you will end up with scrambled eggs =[ Bon Appetito!

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