Sageleaf catering chef: Mark Wilby

 

“Try something special with a little help from Sageleaf”

Sageleaf recipes: Cocktail food, Canapes, Finger food and BBQ

 

Each month Sageleaf offers a free recipe for cooking cocktail/finger food to casual bbq marinades.

 

Lemon curd and strawberry tart

 

  • 4x medium lemons (zest and juice)
  • 175g unsalted butter
  • 5 eggs (59g)
  • 260g castor sugar

 

  • Place juice, zest, butter and sugar in pan and bring up to the boil
  • Pour onto whisked eggs and put back in pan slowly cook on low heat till starts to thicken, strain through sieve and cool.
  • Pipe into sweet tart case and place strawberry on top

Lemon tarts