Arrow Created with Sketch. Back to The Recipes Creamy Meyer Lemon Curd Tarts Desserts np_email_663301_000000 Created with Sketch. pinterest Created with Sketch. Twitter Created with Sketch. Facebook Created with Sketch. - shares Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. 5/5 - 14 Ratings PRINT Prep Time 60 minutes Cook Time 25-35 minutes 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 (195g) all-purpose flour 2 tablespoons granulated sugar 1/4 teaspoon salt 1/2 cup (1 stick, 113g) cold unsalted butter, in 1/4” cubes 2 to 3 tablespoons ice-cold water For the filling: 4 tablespoons (1/2 stick, 57g) butter, room temperature 1 1/2 cups (300g) granulated sugar Pinch of salt 2 large (100g) Pete and Gerry’s Organic Eggs, plus 2 extra yolks (40g) 1/2 cup (113g) Meyer lemon juice (see notes) 1 cup (227g) whipping or heavy cream 2 tablespoons confectioners’ sugar 1/2 teaspoon vanilla extract Pale yellow edible flower petals, for garnish, optional Nutritional Information Serv. Size: 1 tart, Servings: 5 Amount Per Serving: Calories 860, Fat Cal. 440, Total Fat 49g (75% DV), Sat. Fat 30g (150% DV), Trans Fat 2g, Cholest. 275mg (92% DV), Sodium 180mg (8% DV), Total Carb. 100g (33% DV), Fiber 1g (4% DV), Sugars 70g, Protein 9g, Vitamin A (35% DV), Vitamin C (15% DV), Calcium (6% DV), Iron (15% DV), Vitamin D (15% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet. For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post. Directions To make the tart shells: STEP 1 Place flour, granulated sugar, salt, and butter in a food processor and pulse until mixture is crumbly. Continue pulsing, adding water 1 tablespoon at a time, just until dough comes together (over-processing will yield a tough crust). STEP 2 Divide dough equally between six 5-inch tart pans and press mixture evenly into the bottom and up the sides of each pan. STEP 3 Using a fork, prick holes around the bottom and sides of the shells, then refrigerate for 1 hour. STEP 4 Preheat oven to 400F. Place cold tart shells on a baking sheet and bake for 15-20 minutes, or until golden brown. If tart shells begin to bubble, 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 Using a hand or stand mixer, beat butter, granulated sugar, and salt until blended. Add eggs and yolks one at a time, beating well between additions, followed by lemon juice. Mix until thoroughly combined. STEP 2 Transfer mixture to a saucepan and cook on low heat, stirring constantly, until thickened enough to sit on itself, about 10-15 minutes. STEP 3 Remove from heat and place over an ice-water bath until completely cooled. STEP 4 When lemon curd is close to being fully cooled, combine cream, confectioners’ sugar, and vanilla in a medium sized bowl. Whip mixture until it is fluffy and thick enough to hold a stiff peak. Measure out 1 cup (120g) of the whipped cream and fold gently into cooled curd (reserve additional whipped cream for garnish). Pour filling into each tart shell until completely filled, spreading the filling or shaking the tart to level as needed. STEP 5 Refrigerate tarts until filling has set, at least 4 hours. Top each tart with a dollop of sweetened whipped cream and flower petals, if using, and serve chilled. Farm Team Tips: If you can’t find Meyer lemons, these tarts can be just as tasty using regular lemon juice instead. Rate this Recipe Share this Recipe How much did you enjoy this recipe? How much did you enjoy this recipe? Rate it from 1-5 to let us know! x Page 1 Copy 3 Created with Sketch. 1 Page 1 Copy 3 Created with Sketch. 2 Page 1 Copy 3 Created with Sketch. 3 Page 1 Copy 3 Created with Sketch. 4 Page 1 Copy 3 Created with Sketch. 5 Submit COMMENTS Submit * Required RESPONSES Debbee Brown December 14, 2019 I love this recipe because it is a labor of love for those you love. Reply Page 1 Created with Sketch. 1 Reply [email protected] December 16, 2019 What a wonderful way to put it, Debbee. The best recipes are the ones that take a little extra love, because they mean that much more to the folks who get to enjoy them. Thanks for your great review! Reply Page 1 Created with Sketch. 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 Reply Page 1 Created with Sketch. 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. Reply Page 1 Created with Sketch. Carole Karlein January 18, 2019 Need the recipe for egg drop soup again, please and thank you.!!!! Reply Page 1 Created with Sketch. 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! Reply Page 1 Created with Sketch.