Mini Lemon Curd Tarts
Lemon curd is such a staple in Italian baking. Made in many different ways, mine has a little lavender sugar that kicks it up another level. Mini Lemon Curd Tarts are sweet and tangy. I make the curd cooked in a pot on the stove rather than in dish over hot water. I use the whole egg. Some recipes leave the egg whites out because they tend to coagulate, but my easy method will change your mind.
Using the whole egg gives you a lighter and custardy texture. Make sure that you don’t leave your curd unattended once on the stove and quickly strain through a fine sieve. I also used a little cornstarch as a thickener which most recipes don’t use. Try it and judge for yourself, but I think you will be pleasantly surprised.
I like to combine lemon with blueberries and lavender. The lavender sugar comes from a local farm, and I think it is important to support local entrepreneurs. If you want to use your own lavender and want more information go to: https://purplehazelavender.com/lavender/cooking-lavender/
I roll out this easy pie dough into a perfect circle and then I cut little rounds.
The rounds fit perfectly into a mini muffin pan.
These rounds were cut by bringing the bits of leftover pie dough together. This is why I love working with Paige’s No Fail Pie Dough.
The little tart shells come out of the oven and are ready to fill.
I bought farm fresh eggs today at a local farm. It is very important to use the best ingredients and to support local farmers. This custard will be thick and creamy.
The eggs whip up and are creamy and frothy. Then, I pour the hot lemon mixture slowly into the eggs, before returning it to the stove.
It is important to put the custard through a sieve and get rid of any lumps. 
this Smooth lemon custard covered in wax paper goes into the refrigerator.
A local Lavender farm provides the finishing touches here. I love this lavender sugar; it is subtle, but adds a little surprise burst of flavour.
Beautifully plated these mini tarts go to the table and are lovely.
Mini Lemon Curd Tarts
A little sweet and tart treat with a hint of lavender.
Ingredients
The tart shell
- 1 pie recipe Paige's No Fail Pie Crust
The Lemon Curd
- 1/3 cup sugar
- juice of half a lemon
- the lemon peel from the whole lemon
- 1/4 cup butter
- 2 large eggs beaten
- 2 tsps cornstarch
The garnish
- fresh blueberries
- lavender sugar optional
Instructions
The Tart Shells
-
Go to https://recipesatmytable.com/pie-crust/
Follow the instructions for this no-fail pie crust.
Roll out into a circle.
I used a biscuit cutter to cut out the tarts.
They easily go into mini tart shells.
I pierced the dough. This allows the steam to escape and stops the dough from puffing.
Cook the tarts at 375 F for 8 minutes.
Remove and completely cool.
The Lemon Curd
-
Take a saucepan and combine the sugar and cornstarch.
Stir in the lemon juice and the peel.
Add the butter and place on stove over medium heat.
Stir and cook.
Mixture should start to thicken.
Meanwhile, in a medium bowl whisk the eggs.
When the lemon mixture thickens, slowly pour it into the eggs and whisk continuously.
Tempering the eggs allows the ingredients to blend without scrambling the eggs.
Now return the mixture to the pot and cook until thick and creamy
Continuously whisk.
Once thickened put through a strainer.
Cover the custard with wax paper or parchment paper.
The Assembly
-
Ensure that both the crust and curd are cooled.
Spoon one teaspoon of curd into each cup.
Dress with one fresh blueberry and dress with some lavender sugar.
If you don't have lavender sugar, season your sugar with your favourite ingredient.
Recipe Notes
For the Pie Crust: https://recipesatmytable.com/pie-crust/
If you want to infuse more lavender into the custard, add 1/2 tsp of lavender sugar when you remove the custard from the heat and stir.
Published by