How to make Lemon Curd Tarts

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Lemon juice (नींबु का रस), Butter (मक्खन )

Cuisine : Fusion

Course : Desserts

Lemon Curd Tarts

Lemon Curd Tarts Recipe Card


Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

Prep Time : 51-60 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Lemon Curd Tarts Recipe

  • Lemon juice 3 1/2 tablespoons

  • Butter 2/3 cup

  • Castor sugar (caster sugar) 2/3 cup

  • Egg yolks 5

  • Tart shells 4 small

  • Fresh mint (pudina) a few sprigs


Step 1

To make lemon curd, combine butter and sugar in a non-stick pan and mix well. Add egg yolks and lemon juice and mix well.

Step 2

Put the pan on heat and cook, whisking continuously, on medium heat till thick or mixture leaves the sides of the pan.

Step 3

Transfer lemon curd in a bowl and refrigerate to chill.

Step 4

Fill a piping bag with lemon curd and pipe out portions into individual tart shells.

Step 5

Serve garnished with mint sprigs.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.