Method

• 1.
  Place tea bags and caster sugar in a small heatproof bowl. Add 2 cups (500ml) boiling water, stirring until sugar dissolves. Set aside for 2 minutes to infuse, then remove tea bags. Add currants and lime zest, and set aside for 1 hour or until currants have plumped up.
• 2.
  Using an 8cm round pastry cutter, cut the pastry into 9 rounds and divide between two baking trays lined with baking paper. Chill until needed.
• 3.
  For lemon curd, place eggs, lemon zest and juice, and sugar in a small saucepan over medium heat and whisk to combine. Cook, whisking constantly, for 6-7 minutes until thickened. Gradually add butter, 1 piece at a time, whisking until smooth. Pour into a bowl and allow to cool. Cover and chill until ready to serve.
• 4.
  Preheat oven to 200°C. Drain currants, discarding liquid. Spoon 1 tbs currant mixture into the centre of each pastry circle. Gather the edges of the pastry together, fold up and pinch closed at the top to form a parcel. Turn cakes over so that the joins are underneath, then, using a rolling pin, gently flatten each one slightly. Using a small sharp knife, cut 3 slits into the pastry. Bake for 10-12 minutes until golden. Set aside to cool slightly.
• 5.
  Dust with icing sugar and dollop with lemon curd to serve.