Lemon Curd Mini-Tarts - Lunds & Byerlys

Lemon Curd Mini-Tarts

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

Recipe - 50th STREET EDINA

Lemon Curd Mini-Tarts

Servings16

Ingredients

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)

Directions

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

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Prep Time

0 minutes

Cook Time

Servings

Shop Ingredients

Makes 16 servings

1 ½ teaspoons grated lemon peel

Fancy Large Lemons, 0.5 Pound

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$1.50 avg/ea$2.99/lb

¼ cup lemon juice

Fancy Large Lemons, 0.5 Pound

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$1.50 avg/ea$2.99/lb

1 cup sugar

Crystal Granulated Sugar, 4 Pound

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$4.29$1.07/lb

½ cup butter

Kerrygold Unsalted Pure Irish Butter Sticks, 8 Ounce

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$7.49$0.94/oz

2 eggs, plus 1 egg yolk, well beaten

L&B Large Organic Brown Eggs, 12 Each

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$5.89$0.49 each

1 (9-inch) frozen pie crust dough, thawed

Pillsbury Regular Pie Crusts 9-Inch, 2 Each

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$5.19$2.60 each

Fresh raspberries (optional)

Driscoll's Raspberries, 6 Ounce

Huge Deal

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$3.99 was $4.99$0.67/oz

Directions

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