Mini Lemon Tarts

I love lemon anything, whether it’s roasting chicken with lemon wedges, making limoncello with friends, or scarfing down the luscious lemon tarts at Pistachia Vera bakery. Especially once the cold hits, there’s nothing like that tangy citrus punch to recall warmer weather. I’m crazy about any dessert that takes less than 30 minutes to pull together too, so these mini lemon tarts fit the bill for simple and scrumptious.

Mini Lemon Tarts

Yield: 6 tarts

Ingredients

5 Tbsp. melted butter
1 1/4 c. graham cracker crumbs
1/4 c. sugar
1/2 tsp. salt
1 jar of lemon curd – 10 oz.

Whipped cream or meringue for topping.

Start by preheating the oven to 350 degrees. Next, begin mixing the melted butter, sugar, and graham cracker crumbs in a medium bowl until combined. Then, dividing the mixture evenly into six portions, sprinkle it into a muffin tin’s six separate holes. Press the crumbs firmly into the bottom of the muffin tin and up the sides, forming a crust for the tart. Bake the shells for 7 minutes or until just starting to brown.

Let the crusts cool completely in the muffin tin. Then, using the whole jar of lemon curd, divide the curd between the shells, scooping spoonfuls into each tart equally.

Refrigerate the tarts in the muffin tin for 3 hours. Pop the tarts out and top them with whipped cream, or torch a little meringue for a miniature version of a lemon meringue pie. Store in the fridge if not serving immediately, but you should probably devour these quickly or risk not getting one!

Where are my lemon-heads? Share this recipe with the citrus-lover in your life here!

Keep Connected,

Caroline