Ingredients
- 1 x pottle of Evansdale Cheese Curd
- 1 x 250g pack of cream cheese
- Zest and juice of 2 lemons, or more if desired
- Sugar to taste
- 2 x eggs
- 1 heaped tablespoon of cornflour
- Sweet pastry to form a base
Lemon Curd Tart
Method
Blend together the above ingredients and pour into a sweet pastry base.
Cook in a moderate oven until the filling is set.
Serve with whipped cream.
Comments
This recipe is provided by Lesley Dennison, Evansdale Cheese.
