Lemon Curd Mousse Tart with Strawberries

12:56 am on 22 October 2005


  • 2 lge eggs
  • 2 lge egg yolks
  • ½ C plus 1 tbsp sugar
  • 7 tbsp fresh lemon juice
  • 1 tbsp grated lemon zest
  • 9 tbsp butter, cubed and chilled
  • 2 C cream
  • 1 pre-baked tart shell
  • 2 C strawberries, sliced
  • 2 tbsp sifted icing sugar


In a heavy-bottomed pan whisk together eggs and yolks.

Add the sugar, lemon juice and lemon zest and whisk together.

Place over a medium heat, stirring for four or five minutes with a wooden spoon, adding the butter slowly through this period. Stir until mixture thickens. Do not allow to boil.

Remove from heat and pour into a bowl and cover the surface with plastic wrap. Pierce the plastic wrap and chill. Can be made 24 hours in advance.

When cold, whip the cream until it forms soft peaks and fold in the curd, one third at a time. Spoon into a pre-baked tart shell and cover with strawberries. Sprinkle generously with icing sugar. Serve immediately.

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