Pucker up with these mini lemon curd tarts!
A sweet graham cracker crust pressed into a muffin tin holds the sweet and tangy lemon filling.
This easy lemony dessert is perfect for brunch or an after-dinner treat.
Photo: Jennifer Causey
Line a 12-cup muffin tray with paper liners; lightly coat with cooking spray.
Bake until lightly browned and set, about 12 minutes.
Transfer the pan to a wire rack and let cool completely, about 10 minutes.
Remove the crusts from the pan; remove and discard the liners.
Place the crusts on a large plate.
Cook over medium heat, stirring constantly, until thickened, about 5 minutes.
Pour the mixture through a fine-mesh strainer into a medium heatproof bowl.
Divide the lemon curd among the crusts (about 2 tablespoons each).
Cover and refrigerate until chilled, about 1 hour.
To make ahead
Refrigerate tarts, covered, for up to 2 days.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
