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Creamy Meyer Lemon Curd Tarts

  • Desserts
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5/5 - 8 Ratings
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Prep Time 30 minutes
Cook Time
Serving Yield Six 5" tarts

Organic free range eggs are a must when it comes to the rich, silky curd that makes these tarts as impressive as they are tasty. Meanwhile, freshly squeezed Meyer lemon juice cuts the deep flavor of the impossibly decadent filling. Whether for a party or a simple family meal, these tarts will be the crescendo of your night.

By: Spoon Fork Bacon

Ingredients

For the tart shells:

  • 1 1/2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1/4 teaspoon salt
  • 1/2 cup (1 4-ounce stick) cold unsalted butter, cubed
  • 2 to 3 tablespoons ice-cold water

For the filling:

  • 1 1/2 cups sugar
  • 4 tablespoons room temperature unsalted butter, cut into small pieces
  • 2 large Pete and Gerry’s Organic Eggs, plus 2 extra yolks
  • 1/2 cup Meyer lemon juice (about 3 or 4 large lemons)
  • Pinch of salt
  • 1 cup sweetened whipped cream, plus more for serving
  • Pale yellow edible flower petals, for garnish, optional

Directions

To make the tart shells:

Step 1

Place flour, sugar, salt, and butter in a food processor and pulse until mixture is crumbly. Continue pulsing, adding water 1 tablespoon at a time, until dough comes together.

Step 2

Transfer dough to 6 5-inch tart molds and evenly press mixture into the bottom and up the sides of each mold.

Step 3

Using a fork, prick holes around the bottom and sides of the shells, then refrigerate for 30 minutes to 1 hour.

Step 4

Preheat oven to 400F. Place cold tart shells on a baking sheet and bake for 8 to 10 minutes, or until golden brown. If you notice the tart shells beginning to bubble, just open the oven door and quickly prick the bubbles with a fork. Alternatively, use parchment and pie weights to line the tarts before baking, if desired.

Step 5

Remove shells from oven and allow them to cool completely.

To make the filling:

Step 1

In an electric stand mixer fitted with a paddle attachment, beat sugar and butter until blended. Add eggs and yolks 1 at a time, followed by lemon juice and salt. Mix until well combined.

Step 2

Transfer mixture to a saucepan and cook on low heat, stirring frequently, until thickened enough to sit on itself, about 10 to 12 minutes.

Step 3

Remove from heat and place over an ice-water bath until completely cooled. Fold whipped cream into cooled curd and pour into each tart shell until completely filled.

Step 4

Refrigerate tarts until curd has set, at least 4 hours. Top each tart with a dollop of whipped cream and flower petals, if using, and serve.

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RESPONSES

Treva Powell

February 06, 2019

These recipes are off the chart and I tell you I know how to cook healthy cuz I'm on organic anyting and probiotics and I love lemon honey I can sleep with it under my pillow I'm telling you the Lord's truth thank you keep coming with these wonderful recipes and keep it as healthy as you can God bless and I hope that doesn't offend you but I'd love the Lord with all my heart my mind and my soul

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1 Reply

[email protected]

February 06, 2019

We're so glad to hear that you're enjoying them, Treva! Thanks for sharing your support and kind words, we'll keep the recipe inspiration coming.

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Carole Karlein

January 18, 2019

Need the recipe for egg drop soup again, please and thank you.!!!!

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1 Reply

[email protected]

January 18, 2019

Here you go, Carole: https://www.peteandgerrys.com/egg-recipes/egg-drop-soup. You can also search for any recipe on our website by clicking on the magnifying glass in the upper right hand corner of the screen. Happy cooking!

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