Mini Flower Lemon Tarts


1 box of store bought pie crust 

1 jar of lemon curd, homemade or store bought

3-4 tablespoons powdered sugar

Raspberries or blackberries for garnish


Preheat the oven to 375 degrees.  On a cutting board, roll out both pie crusts.


With a 4-5 inch cookie cutter, cut out flower shapes.


Spray mini muffin pan with non-stick spray.  Press dough evenly into the bottom of the muffin tin making sure the bottom is flat.  


Using a fork, pierce the dough on the bottom of the flowers a few times.


Bake for 10-12 minutes  or until slightly brown.  


Let the shells cool completely.  Add a heaping tablespoon of lemon curd.  Place a raspberry or blackberry in the middle of the custard and dust powder sugar over each tart.  


Leave the tarts in the muffin tin and refrigerate for an hour to allow the lemon curd to set.  Serve.



Homemade Lemon Curd

1 cup granulated sugar

2 tablespoons lemon zest

6 large egg yolks

7 tablespoons lemon juice

½ cup butter, cold cut into cubes


Zest the lemons.  Juice the lemons so you have ½ cup of juice. Stain out any seeds. 

Strain egg yolks into a pot and lightly beat them with a wire whisk.


Whisk sugar into the yolks until it's lighter in color.  Stir in the lemon juice gradually.  


Heat pot on low while stirring constantly with a wire whisk until the mixture thickens, just starts to bubble and coats the back of a spoon.


Remove the pot from the heat, then add the cold, cubed butter.  Mix until all the butter is melted. Optional: You can strain the mixture to remove any bits of zest so it's silky smooth.


Transfer the mixture to a sealable container.  Cover the top of the curd with plastic wrap and seal with top. Place the container into the refrigerator.  The curd will thicken more as it cools.

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