Meyer Lemon Curd Tarts Recipe

Make the Dough

In a large mixing bowl, combine the all-purpose flour, powdered sugar, softened butter, and salt. Mix until crumbly.

Add Vanilla and Water

Stir in the vanilla extract and gradually add the ice water, mixing until the dough holds together.

Chill the Dough

Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Preheat Oven

Preheat your oven to 350°F (175°C).

Roll and Fit the Dough

On a lightly floured surface, roll out the chilled dough to about 1/4 inch thickness. Cut into rounds and fit into tartlet pans.

Blind Bake the Crusts

Prick the bottom of each tart shell with a fork, then bake for 15-20 minutes or until lightly golden. Allow to cool.

Combine Ingredients

In a saucepan, combine the Meyer lemon juice and zest, granulated sugar, and eggs. Whisk together until smooth.

Cook the Mixture

Place the saucepan over medium heat and cook, stirring constantly until the mixture thickens and coats the back of a spoon, about 8-10 minutes.

Add Butter

Remove from heat and stir in the cubed butter until fully melted and combined.

Cool the Curd

Pour the lemon curd through a fine-mesh sieve into a bowl to remove any solids. Let it cool to room temperature.

Fill the Tarts

Once cooled, spoon the lemon curd into the cooled tart shells and smooth the top.

Add Optional Garnish

Top each tart with fresh berries and mint leaves as desired before serving.