Lemon Flower Tarts
These cute tarts shaped like daisies are filled with an irresistible sweet and tangy homemade lemon curd. The perfect treat for Spring and Summer, Enjoy!
Servings: 24 Tarts
Ingredients
LEMON CURD:
- 8 lg. egg yolks
- 2 T. finely grated lemon zest about 2 lemons
- 1/2 c. plus 2 T. freshly squeezed lemon juice about 3 lemons
- 1 c. granulated sugar
- 1/8 tsp. salt
- 10 T. cold unsalted butter cut into pieces
TART SHELLS:
- 1 (14.1 oz.)box Pillsbury refrigerated pie crust 2 pie crusts
GARNISH:
- Confectioners’ sugar for sprinkling
Instructions
- LEMON CURD: Combine yolks, lemon zest, lemon juice, and 1 cup of sugar in a heavy-bottom saucepan, whisk to combine. Cook over medium-high heat, stirring constantly with a wooden spoon (be sure to scrape the sides of the pan), until the mixture is thick enough to coat the back of the spoon, 8 to 10 minutes, and registers 160 degrees on an instant-read thermometer.
- Remove the saucepan from the heat. Add salt and butter, one piece at a time, stirring until smooth. Strain the mixture through a fine sieve into a medium bowl.
- Cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming. Refrigerate until chilled and set for at least 1 hour or up to 1 day.
- TART SHELLS: Bring the pie crusts to room temperature. On a lightly floured surface, roll out one pie crust. Using a 3 to 3 3/4-inch flower cookie cutter, cut out 12 tart shells. Repeat with the second crust.
- Place the cutouts in mini muffin tins, spacing them in every other opening (6 per pan) gently pressing them in with your fingertips. Use the palm of your hand to press the petals down. (Note: It’s okay if the shells don’t touch the bottom of the muffin pan.)
- Bake at 375 for 8-10 minutes. Remove from the oven and cool. Once cooled, dust with confectioners’ sugar (do this before you fill with lemon curd).
- Fill a piping bag fitted with a 2A tip OR a large zip-top baggie (with the corner snipped off) with lemon curd. Pipe about 1 to 1 1/2 tablespoons filling into each tart.
- Place on a serving platter and serve immediately or cover and refrigerate until ready to serve.
Notes
NOTES: Save the egg whites for scrambled eggs or an omelet if you wish. Feel free to make your homemade pie crust. You can also buy lemon curd if you prefer.
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