Lemon Tarts

Course Dessert

Cuisine American

A deliciously creamy, citrusy custard filling sits perfectly inside the cutest little shells in these easy Mini Lemon Tarts.

Prep Time 10

Cook Time 23

Total Time 2 33

Servings tarts

▢ 5 large egg yolks
▢ 1/2 cup granulated sugar
▢ 1/4 cup fresh lemon juice approximately 1 1/2 small lemons
▢ 1 tablespoon lemon zest approximately 1 lemon
▢ 6 tablespoons unsalted butter
▢ pinch salt
▢ 1 teapoon vanilla extract
▢ 9 mini tart shells or pastry shells these can be frozen, made from scratch or even a shelf stable premade phyllo dough shell

Juice and zest lemon and set aside.
In a small saucepan, combine the egg yolks, sugar, and a pinch of salt. Whisk on medium heat for 1 minute or until there is no grain to the mixture.
Add the lemon juice and cook for another minute whisking to combine.
Next, add the lemon zest and using a silicone spatula stir the mixture until thickened on low heat for 10 minutes. Be sure to continue stirring to keep the smooth velvety texture.
After the mixture has thickened remove it from the heat and stir in the butter and vanilla extract until combined and silky in texture. Allow the lemon curd filling to cool.
IF USING FROZEN TART SHELLS: While the lemon curd is cooling, bake pastry shells according to package directions and allow them to cool on a cooling rack.
Fill cooled tart shells using a medium cookie scoop or with about a tablespoon and a half of the lemon curd filling.
Serve at room temperature if you are in a rush but for best results chill them for at least one hour and enjoy! Garnish with berries and a dusting of powdered sugar or whipped cream.

Storage: This recipe is best eaten the day it is made but can be kept refrigerated without garnishes for 2-3 days in an airtight container.

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