Lemon Curd tarts
Takes 35mins serves 6 To make the lemon curd, put 125g butter, 175g caster sugar and grated zest and juice of 2 lemons in a bowl over a pan of simmering water. Stir until the mixture is hot and sugar dissolved. Stir half a cupful into a bowl with 2 beaten eggs. Pour the egg mixture into the buttery mixture and stir over the heat until thick and coating the back of a spoon. Pour into three sterilised jars and store in a cool place. Spoon lemon curd into 6 sweet pastry cases, top with raspberries.