Ok sweet lovers, this is a wonderful bite of tart versus sweet! The crust is not the normal pie crust shell. It is more of a cookie crust (with a tinge of lemon flavor). The cookie shells can be made a couple of days ahead and stored in an airtight container or up to a couple of weeks ahead and stored in the freezer.
You can buy the lemon curd filling in a jar or honestly, honestly, honestly it is sooooooo easy to make your own (and tastes better too!). I love Ina Garten recipes and have always used hers (click here for Ina’s lemon curd recipe). One recipe of Ina’s homemade lemon curd fills about 4 1/2 dozen tarts. Also, I use a nifty tart shaper (see below) to shape the shells in the mini muffin pan.
Impress your guests! These tarts look harder to make than they are! And best of all…they are so delicious!!!
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Makes 22-24 tarts.
Preheat oven to 350ºF.
Beat in egg, vanilla extract and lemon extract for about 30 seconds and then add in the salt and mix.
Gradually add flour, mixing until well blended.
Scoop about 1 Tablespoon to 1 1/2 Tablespoon of dough into each opening of the muffin tin. I use a cookie scoop.
Bake crusts 9 – 11 minutes until very baked through and slightly golden around the edges.
Carefully remove tart crusts from the muffin tin and place the tarts on wire cooling racks to cool.
Once the crusts are completely cooled, spoon approximately 2 level teaspoons of lemon curd into the center of the crust.
The crusts can be made a couple of days ahead of time and stored in an air tight container or a couple of weeks ahead and stored in the freezer.
To make this a quick and even easier dessert, use a package of prepared sugar cookie dough found in the refrigerated section of your local market.