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.
Ingredients
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
Directions
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.
Christy
looks delicious!
faithy, the baker
these look scrumptious!
Virginia Taylors
Beautiful!! I do love lemon curd.
Jenn
YUM. I love anything lemon. They look so delicious.
Vicki
I would have loved to have been at your tea!
These look so good.
tralf
I loved these! The flavor of lemon curd is definitely there, but it’s mellowed a bit by the whipped cream. They’re creamy, delicious, and could become addictive.