Mini Lemon Tarts Recipe
Bites of lemon curd in a flaky crust topped with fresh berries.
Servings 24 tarts
Calories 70kcal
Equipment
- Rolling Pin
- Measuring Cups
- Measuring Spoons
Ingredients
- 1 Pie Crust unbaked
- 3 Egg Yolks
- ⅓ Cup Sugar
- 1 Tablespoon lemon zest
- ⅓ cup Lemon Juice
- 4 Tablespoons Butter salted butter
- 24 Fresh Berries raspberries, blackberries and blueberries
Instructions
Crust
- Roll out pie dough.1 Pie Crust
- Cut 2 - 2½ inch circles and place in a mini cupcake pan.
- Prick bottom and sides of each crust with a fork.
- Bake at 400°F for 10-15 minutes until crusts are cooked.
Curd
- Whisk egg yolks, sugar, lemon juice and lemon zest in a double boiler or in a metal bowl over a pan with 1-2 inches of water.3 Egg Yolks, ⅓ Cup Sugar, 1 Tablespoon lemon zest, ⅓ cup Lemon Juice
- Heat over medium heat while stirring with a whisk until the mixture begins to thicken.
- Remove from heat and whisk in butter, one tablespoon at a time. Whisk until smooth.4 Tablespoons Butter
- Cover with plastic wrap. Place wrap directly on surface of curd to help prevent a skin from forming. Refrigerate until cool.
- When mixture is completely chilled, scoop into baked crusts. Top with fresh berries.24 Fresh Berries
Notes
- If curd has a few lumps strain through a fine mesh strainer.
- To make ahead of time, bake the crusts and make the curd. This can be made up to two days ahead of time. Then assemble the day you'll be serving.
- Store assembled mini tarts lightly covered in the refrigerator until ready to serve.
Nutrition
Serving: 1Tartlet | Calories: 70kcal | Carbohydrates: 7g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 25mg | Sodium: 54mg | Potassium: 21mg | Fiber: 1g | Sugar: 3g | Vitamin A: 90IU | Vitamin C: 2.1mg | Calcium: 5mg | Iron: 0.3mg