orange and lemon curd tarts (pictured)

1 Continuously whisk 3 whole eggs and 3 egg yolks (keep 3 whites aside), sugar, juice and zest in a heavy based saucepan over low heat for 5-6 minutes until slightly thickened. Add butter and whisk gently for further 20 minutes or until curd is like very thick custard. Strain the curd mixture to remove the zest and refrigerate for a minimum 1 hour. 2 Cut the Mountain Bread to fit greased muffin trays, brush with a little water and press into trays. Place into a pre heated oven at 200c for 2-3 minutes or until crisp. Remove from tins and allow to cool. 3 In a small mixing bowl beat the 3 left over egg whites until fluffy. Gradually add the extra caster sugar. Beat on high until sugar is dissolved and meringue is very stiff. 4 Spoon curd mixture into Mountain Bread cases and top with meringue. Return to oven for 2 minutes or until slightly brown. Serve straight away. 3egg yolks 3Whole eggs 200gm castor sugar 80ml lemon juice 80ml orange juice zest from 1 orange zest from 1 lemon 160gm unsalted butter 3sheets of Mountain Bread

1 Continuously whisk yolks, eggs, sugar, juice and zest in a heavy based saucepan over a low heat for 5-6 mins until the mixture thickens slightly. Add butter and whisk gently until the mixture becomes thick. Strain the curd mixture to remove the zest and refrigerate for a minimum 1 hour. 2 Cut the Mountain Bread to fit greased muffin trays, brush with a little water and press into trays. Place into a pre heated oven at 200c for 2-3 minutes or until crisp. Remove from tins and allow to cool. 3 Spoon in curd mixture just before serving, add a dollop of cream and dust with a little icing sugar.