Lemon Curd Tart

• 1 x pottle of Evansdale Cheese Curd
• 1 x 250g pack of cream cheese
• Zest and juice of 2 lemons, or more if desired
• Sugar to taste
• 2 x eggs
• 1 heaped tablespoon of cornflour
• Sweet pastry to form a base

Blend together the above ingredients and pour into a sweet pastry base.
Cook in a moderate oven until the filling is set.
Serve with whipped cream.

This recipe is provided by Lesley Dennison, Evansdale Cheese.


Updated: Jan 2010