Meyer Lemon Curd Tartlets

Sunny Meyer lemon tartlets filled with sweet and tangy homemade Meyer lemon curd are a lemon lover’s dream! Serve topped with fresh berries or dusted with powdered sugar. Recipe makes 24 mini lemon tarts.

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If you’ve never made lemon curd at home, now is the time – silky smooth and vibrant Meyer lemon curd can be within your reach in a mere five minutes.

Here the curd fills petite pastry shells baked in mini muffin pans. Made with cream cheese, the pastry is easy to handle after a brief chill time and bakes up tender and lightly golden.

I love these mini lemon tarts for Easter, Mother’s Day, or any spring celebration!

Love desserts with Meyer lemons? Try my Meyer lemon cream puffs next!

Favorite Meyer lemon desserts:

• Meyer Lemon Crinkle Cookies
• Meyer Lemon Bundt Cake
• Meyer Lemon Poppy Seed Cake
• Brown Butter Lemon Bars

Meyer Lemon Curd Tartlets (Mini Tarts)

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• Author: Laura Kasavan
• Prep Time: 35 minutes
• Cook Time: 18 minutes
• Total Time: 53 minutes
• Yield: 24 tartlets
• Category: Dessert
• Method: Bake
• Cuisine: American

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Description

Meyer lemon tartlets filled with sweet and tangy homemade Meyer lemon curd are a lemon lover’s dream! Top with fresh berries and enjoy! Recipe makes 24 mini lemon tarts.

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Ingredients

Meyer Lemon Curd

• 1 1/2 tsp Meyer lemon zest
• 6 Tbsp Meyer lemon juice
• 6 Tbsp granulated sugar
• 2 large eggs, at room temperature
• 1/4 cup unsalted butter, cut into small pieces

Pastry

• 3/4 cup unsalted butter, at room temperature
• 4 ounces reduced-fat cream cheese, softened
• 2 tsp Meyer lemon zest
• 1 tsp vanilla extract
• 1/4 cup granulated sugar
• 1/8 tsp salt
• 1 1/2 cups all-purpose flour

Topping

• fresh raspberries
• mint leaves

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Instructions

1. For the curd, whisk together Meyer lemon zest, juice, sugar, and eggs in a heavy saucepan. Cook over moderately low heat, whisking constantly, until slightly thickened. Add butter a few pieces at a time, whisking constantly until melted, before adding more butter. Continue until curd is smooth and thickened, and coats the back of a spoon (about 5 minutes total).
2. Strain curd through a fine mesh sieve into a bowl. Press a piece of plastic directly on the surface, and chill until cold – at least one hour.
3. For the pastry, beat butter, cream cheese, Meyer lemon zest, and vanilla in a large mixer bowl at medium speed until smooth; add sugar and salt and beat until combined. Reduce speed to low and gradually add flour; beat just until incorporated. Cover and chill in the refrigerator for 30 minutes to 1 hour, until easy to handle.
4. Preheat oven to 350°F and spray two 12-cup mini muffin pans with nonstick spray. Form one-inch balls of dough and place each ball in a muffin cup; use a tart tamper/shaper or lightly floured hands to press dough into the bottom and up the sides of each cup. Prick bottom of cups with a fork and bake for 18 minutes, until edges are lightly golden and set. Cool in pans on a wire rack for 10 minutes before removing from pans to cool completely.
5. To assemble, pipe or spoon lemon curd into cups. Chill for 30 minutes before topping with a raspberry and mint leaf. Store leftover tartlets in an airtight container in the refrigerator. Any leftover curd can be chilled up to one week.

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