1 box Frozen mini tart shells
1/2 c. Granulated sugar
1 tsp Lemon rind
1/3 c. Fresh lemon juice (2-3 lemons)
2 tbsp Butter
Bake the tart shells as instructed on the package. Set aside to cool.
In a double boiler, whisk together the eggs, sugar and lemon juice.
Cook for about 10 min and stir constantly to prevent eggs from scrambling. The water should be simmering lightly but not boiling.
When the lemon curd becomes thickened, remove from heat and whisk in the butter until melted.
Add the lemon zest and the curd cool. Cover immediately to prevent skin to form.
The curd will continue to thicken as it cools.
Spoon the lemon curd into the tart shells.
Note: The lemon curd can be refrigerated up to a week.
I stumbled upon this recipe in a food magazine eons ago and it had become my favourite dessert recipe of all time. The lemon curd is super lemony but not too sweet. It is also very easy to do, so it's perfect to serve at your own party or to bring for a potluck dinner.
For a yummy summer variation, using a bigger tart shell and put some fresh berries with the lemon curd. I love using a mixture of raspberries and blueberries because they blend so well with the lemon flavour.
I found a very similar lemon curd recipe on Joy of Baking. I tried Stephanie's recipe once and found using 3 eggs resulted in a more runny lemon curd, but otherwise, it tasted pretty good. Stephanie also gave a lot of tips on how to do the lemon curd properly with detailed explanations of the important steps. In particular, I want to point out that she suggested mixing the lemon with whipped cream to give a lighter taste. I haven't tried this suggestion yet but it's definitely on my list of things to try in the near future.