More on lemon curd tarts

Well the lemon curd tarts survived the freezer according to the feedback I was given from unsuspecting colleagues at work (see the comments to my posting on 9 June).  From my point of view, however, the lemon curd was certainly OK but I didn’t think the pastry wasn’t as good as straight out the oven (or baked that day and eaten at room temperature with no time in the fridge or freezer).  I’m a bit of a perfectionist you see! A big thank you anyway to my willing tasters.

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