I also don't recommend assembling your mini tarts too far ahead of time, as the crust will get soft, but you can make the crust and lemon curd up to 2 days in advance and leave them separate until just before serving (or a couple of hours before). I don't recommend freezing them and the crust will get soggy as they thaw. Store leftover mini lemon tarts in the refrigerator. For something a little more elegant and fun, you can pipe whipped cream onto the tarts and/or top with berries or lemon slices. If you like your lemon curd a little sweeter, increase the sugar to ¾ cup.įor a more rustic, understated dessert, top with a dollop of whipped cream and call it good.If you have Meyer lemons, you can make Meyer lemon curd.If you don't have pans with removable edges, you can gently slide a toothpick between the edge of the crust and the pan to help you pop it out. Make sure crusts are completely cool before taking them out of the pans and adding the lemon curd to them.You'll also want to make sure you don't skip them tempering step, and then keep the heat as low as possible in the final cooking and thickening step. When making the lemon curd, make sure the eggs are fully whisked to prevent lumpy curd.I've never had this occur with stainless steel, but it may be best to use a non-reactive pan, such as an enameled pot to avoid leaching. Some commenters have experienced a metallic taste due to using a metal saucepan.I like homemade lemon curd best (the flavor is out of this world!), but you can absolutely use premade lemon curd if that's what you have.Tips For Making The Best Mini Lemon Tarts Spoon lemon curd evenly into the crusts and spread it with the back of a spoon to fill each crust.
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