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.
An accountant by trade and a food blogger since 2009, Lois Britton fell in love with Polish cuisine during the years she lived in Poznań, Poland. As the creator of PolishHousewife.com, she loves connecting readers with traditional Polish recipes. Lois has a graduate certificate in Food Writing and Photography from the University of South Florida. She is the author of The Polish Housewife Cookbook, available on Amazon and on her website.