Emelia Jackson’s lemon, lime and bitters tartlets with a ‘dream’ curd you’ll want to eat by the spoonful

These tartlets are smooth, tangy, creamy and beautifully rounded out with a subtle bitterness. They’re filled with my dream lemon curd, made even more luxurious with the addition of lime and bitters. The curd has been thoroughly tested to ensure it’s beautifully thick and stable, making it perfect for mini tarts, layering into cakes (no ooze in sight!), or eating right out of the jar with a spoon.

Technique of the month: Smooth, luscious curd

The trick to getting a nice, stable and rich curd is to use egg yolks only in the base mix, and enough butter in the right quantity for both richness and stability. Adding cornflour not only thickens the curd but also prevents the egg yolks from curdling. Setting time is also important here – I like to make my curd well in advance. It freezes well (and can be stored in the freezer for up to three months).