Lemon Curd Mini Tarts
July 30, 2024
These tangy bite-sized tarts are surprisingly easy to make. The perfect dessert for spring and summer parties!
SERVINGS
16
COOK TIME
60 min
Ingredients
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1 1/2teaspoons grated lemon peel
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1/4cup lemon juice
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1cup sugar
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1/2cup butter
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2eggs, plus 1 egg yolk, well beaten
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19-inch frozen pie crust dough, thawed
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Fresh raspberries (optional)
Directions
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1
Combine lemon rind, lemon juice, sugar and butter in heavy saucepan. Heat over medium-low heat until butter is melted.
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2
Stir in eggs; cook over medium-low heat until mixture thickens slightly to create lemon curd (10-15 minutes).
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3
Cool slightly and refrigerate, covered, while you prepare the pastry.
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4
Roll each pie crust round on a lightly floured surface to ¼-inch thickness.
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5
Cut each round into 8 (2 ¾-inch) smaller rounds. Fit each small round over the outside of 16 mini-muffin tins. Press dough close to pan; prick surface with a fork.
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6
Bake in a 425 F oven until lightly browned, 8-10 minutes. Cool 3-4 minutes, then gently remove from pan. Cool completely.
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7
To serve: Fill each tart shell with lemon curd. Top each tart with a fresh raspberry, if desired.
This recipe is brought to you by The Best of Byerly’s cookbook. Originally printed in 1985 with hundreds of popular recipes, the cookbook includes all types of foods, tastes and cooking styles. If you love this recipe, check out the entire cookbook!