Lemon Curd Mini-Tarts

A tangy morsel.
Servings 16 mini-tarts
Prep Time


  • 1 1/2 teaspoons grated lemon rind
  • 1/4 cup Lemon Juice
  • 1 cup Sugar
  • 1/2 cup Butter or Margarine
  • 2 Eggs plus 1 egg yolk, well beaten
  • 2 frozen pie crust dough thawed, 9-inch
  • sweetened whipped cream (optional)
  • Fresh Raspberries (optional)


  1. 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 (10-15 minutes). Cool slightly. Refrigerate, covered. Roll each pastry round on lightly floured surface to 1/4 inch thickness. Cut each round into 8 (2 3/4 inch) rounds. Repeat with remaining pastry. Fit each round over outside of 16 mini-muffin tins. Press dough close to pan; prick surface. Bake in a preheated 425 F oven until lightly browned (8-10 minutes). Cool 3-4 minutes, gently remove from pan; cool completely.
  2. To Serve: Fill each tart shell with lemon curd. Top with a dollop of sweetened whipped cream (optional).