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Lemon and Lime Curd Tarts (Master Chef)


Master Chef recipe from Australian Junior master chef.













Trans-fat Free


1 x nonstick cooking spray
¾ cup coconut, shredded (desiccated)
¼ cup sugar, superfine
1 large egg whites
100 grams butter
½ cup lemon juice
½ cup sugar, superfine
1 large eggs
3 large egg yolks
For the coulis:
1 pint raspberries
2 tablespoons sugar, superfine
For the sugared raspberries,
½ cup raspberries
1 large egg whites
2 tablespoons sugar, superfine


Preheat oven to 150'C. Grease four 7cm non-stick loose base fluted tart tins.

Combine coconut, sugar and egg white in a bowl and mix to combine.

Press mixture into prepared tins and bake for 20 minutes or until golden.

Remove and cool for 10 minutes.

Place butter and juice into a medium sauce pan over a low heat and gently mix until butter has melted.

Whisk together sugar, egg and egg yolks in a jug and gradually whisk into butter mixture.

Stir continuously over a low heat for 4 to 5 minutes or until mixture begins to thicken.

Divide mixture among cooked tart cases and refrigerate to cool.

For coulis, purée raspberries and sugar in the chopper attachment of a stick blender until smooth.

Brush raspberries with egg white and sprinkle with caster sugar.

Dress tarts with sugared raspberries and serve with raspberry coulis.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 163g (5.7 oz)
Amount per Serving
Calories 45450% of calories from fat
 % Daily Value *
Total Fat 25g 39%
Saturated Fat 14g 72%
Trans Fat 0g
Cholesterol 264mg 88%
Sodium 195mg 8%
Total Carbohydrate 18g 18%
Dietary Fiber 1g 4%
Sugars g
Protein 12g
Vitamin A 18% Vitamin C 30%
Calcium 4% Iron 4%
* based on a 2,000 calorie diet How is this calculated?


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