Massive quantities of lemon curd were produced in our kitchen earlier this year when friends were harvesting citrus. Taking advantage of this, I added lemon tarts to our Easter Tea menu, even though it did mean diminishing the lemon shrine in the freezer. I took inspiration from my lemon trifle recipe mixing the curd with whipped cream. The combination of the two creates a mixture that’s almost addictive.
Double pie crust, homemade or packaged (or substitute sugar cookie dough)
1 c. heavy cream
2 T. sugar
1 t. vanilla
1 1/2 c. lemon curd, (plus or minus)
berries, for garnish
Roll out pie crust; cut 3 inch circles. Press the circles into mini-muffin pans, poke the bottoms with a fork, and bake at 425 until golden brown. Cool.
Whip cream, gradually adding sugar and vanilla, until stiff. Fold in lemon curd. Using a pastry bag, or quart-size food storage bag with the corner snipped off, pipe the lemon cream into the baked shells. Garnish with berry. Chill until serving.