I have made lemon curd in the past and found the process to be a little daunting. This method was much easier. I found that the lemon curd thickened pretty quickly. I did check the temperature with a food thermometer after it thickened and found it was in the safe range. I refrigerated the lemon curd and then made the cookies a few days later.
I used a small cookie scoop to portion the dough into the mini muffin tins and I got three and a half dozen from this batch of dough. You bake the dough for eight minutes and then remove it from the oven and make an indentation with the handle of a wooden spoon or you can use this little tool from Pampered Chef if you happen to have one. I have had one for several years and was glad to find a use for it!
After making the indentations in the cookies you fill them with lemon curd and then return them to the oven for four more minutes. You cool them briefly in the pans and then carefully remove them to a cooling rack. I used an offset spatula to help take them from the pans. After cooling you can sprinkle them with powdered sugar if desired.
I think these little tarts would be nice to serve at a shower or tea or just enjoyed by anyone who likes lemon. The lemon curd can be frozen so I think the tarts themselves should also freeze well--I plan to try freezing a couple and I will update this post later if it is successful.
Edited to add: The lemon tarts that I froze were great! This makes this recipe even better in my book. 🙂
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