Oatmeal shortbread tartlets with lemon curd and kiwi from The Best of Gourmet 1988 by Gourmet Magazine Editors

  • lemons
  • kiwifruits
  • Show all ingredients...

  • EYB Comments

    The curd can be made 2 days ahead and chilled and the shells can also be made 2 days ahead and kept in airtight containers.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Saga blue walnut and deviled ham pita spirals; Radish and sprout triangles with lemon pepper mayonnaise; Carrot and marmalade gingerbread with gingered orange cream cheese; Pecan sour cream coffeecake; Chocolate almond raisin dipping biscuits

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    The curd can be made 2 days ahead and chilled and the shells can also be made 2 days ahead and kept in airtight containers.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.