- Difficulty
- Easy
- Preparation
- 10 mins
- Cooking time
- 5 mins
- Servings
- 12
- 1 cup
- a2 Milk™ Blue
- 1 tbsp
- cornflour
- 1½ tbsp
- sugar
- 2
- egg yolks
- zest
- ½ a lemon
- 1/3 cup
- lemon curd
- 12-pack
- 60mm pre-baked mini tart cases
- Place milk, cornflour, sugar and egg yolks in a small bowl. Using a whisk, mix until smooth.
- Transfer mixture to a saucepan and heat gently, stirring continuously until thickened. Do not boil. Remove from heat and whisk in lemon zest and curd. Set aside until almost cooled.
- Whisk lightly and spoon into tart cases. Store in fridge until needed.
