Lemon Curd Tarts

Ingredients

Flour – 240 gms
Salt – a pinch
Cooking fat – 3 tbspn
Margarine – 3 tbspn
Sugar – 2 tspn
Milk to mix
Lemon curd – 1 cup

Method

Sieve flour & salt, rub in cooking fat & mayonnaise. Add sugar, bind with the milk into a firm rolling constency. Roll out & cut into rounds to fit patty tin. Bake ‘blind’ for 15 mins until crisp & golden brown. Till with lemon curd.
Filling
Butter – 100 gms
Sugar –125 gms
Lemon – juice from 2
Lemon rind – grated
Eggs – 2

Method

Beat eggs. Put butter, lemon, rind & sugar into a double boiler. Heat thoroughly. Add beaten eggs. Continue stirring till the mixture coats the back of a wooden spoon. Cool.