3 years ago

Lemon Curd Mini Tarts

These tangy bite-sized tarts are surprisingly easy to make. The perfect dessert for spring and summer parties!

Makes 16 mini tarts
Preparation time: 60 minutes


1 ½ teaspoons grated lemon peel
¼ cup lemon juice
1 cup sugar
½ cup butter
2 eggs, plus 1 egg yolk, well beaten
1 (9-inch) frozen pie crust dough, thawed
Fresh raspberries (optional)


  1. Combine lemon rind, lemon juice, sugar and butter in heavy saucepan. Heat over medium-low heat until butter is melted.
  2. Stir in eggs; cook over medium-low heat until mixture thickens slightly to create lemon curd (10-15 minutes).
  3. Cool slightly and refrigerate, covered, while you prepare the pastry.
  4. Roll each pie crust round on a lightly floured surface to ¼-inch thickness.
  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.
  6. Bake in a 425 F oven until lightly browned, 8-10 minutes. Cool 3-4 minutes, then gently remove from pan. Cool completely.
  7. To serve: Fill each tart shell with lemon curd. Top each tart with a fresh raspberry, if desired.