Lemon Curd Tart (Thanks June Thomas)

Ingredients:

Make 1 9 inch pastry case and cook blind then leave in flan dish.
3 oz caster sugar
3 oz butter
19 oz curd cheese
Grated rind of 2 and juice of 1 lemon
4 medium eggs beaten together
2oz of currents, raisins or sultanas
A little grated nutmeg
 
Method:
 
1. Beat together the butter and sugar until very pale then stir in the curd and lemon rind
mix well.
2. Mix in the lemon juice and beaten eggs a little at a time make sure they are well mixed.
3. Last stir in the dried fruit.
4. Pour the mixture into the pastry case and bake in a preheated 180C/Gas 4 oven 35min or until the mixture has started to shrink from the edge.
5. Leave to cool before removing from the tin and sprinkle with a little nutmeg before serving.
 
Recommended Wine Casillero Del Diablo Shiraz Rose 2008 Central Valley £7.49 Majestic