Lemon Curd freezes really well so I always have a batch stored in jars in my freezer as its great to have on hand when you are in need of a last minute dessert to serve to guests.īe warned, this isn’t a soft and flaky tart shell you are likely used to, instead its thin and crisp and almost chewy in texture (but in a good way!). I recommend starting with 1/3 cup of honey and only adding more once it has begun to thicken and you are able to taste test it for tartness. Lemon Curd is typically made with lots of sugar, but I was really excited to discover that it could easily be replaced with honey with no discernible change to the taste or consistency. One summer, we spent a long weekend at a friends cabin and for 4 days consumed only chips, salsa, cider and 6 jars lemon curd (a diet I would not recommend no matter how good it sounds).Īnyway, back to these tarts. I remember many a movie night at my house with a couch packed full of girls, each with a spoon in hand and jars of frozen Lemon and Lime Curd being passed between us. It didn’t take long for my friends to become addicted either. When I finally realized Lemon Curd wasn’t some weird combination of cheese, milk and lemon but rather a silky smooth lemon custard, perfectly balanced between tart and sweet, I was hooked. If I had had any idea how good it tasted, or if she had told me it was called lemon pudding instead of curd, I’m sure I would have been polishing it off by the bowl full. I admit that the first time she made lemon curd I refused to taste it, which had nothing to do with how it looked or smelt, it was just something about the word curd that really put me off. When I was growing up, my Mom used to make massive batches of lemon and lime curd every summer. These tarts are Paleo, Grain Free, Gluten Free, and Specific Carbohydrate Legal. They are a great make ahead dessert and the lemon curd can be frozen up to 4 month in advance. ![]() With their sweet, tangy flavor and flaky crust, they are sure to delight anyone with a sweet tooth.These Lemon Curd Tarts have an almond flour shell, are filled with a zesty lemon curd and topped with fresh berries. Today, lemon tarts remain a beloved dessert around the world. Some recipes added cream or meringue to the filling, while others used different types of citrus fruits like lime or grapefruit. In the 20th century, lemon tarts continued to evolve, with new variations incorporating different flavors and ingredients. They were often served at afternoon tea parties and other social occasions. In the 19th century, with the rise of the middle class and the availability of more affordable ingredients, lemon tarts became more accessible to a wider audience. In England, lemon curd became a popular filling for tarts and was often served with tea. Over time, lemon tart became a popular dessert throughout Europe, and variations of the recipe were developed in different countries. The recipe called for a pastry crust filled with a mixture of lemon juice, sugar, and eggs, which was then baked until the filling had set. The first recorded recipe for lemon tart dates back to the 17th century, in a cookbook published by French chef François Massialot. The origins of this delicious treat can be traced back to medieval Europe, where citrus fruits were a luxury item that only the wealthy could afford. ![]() ![]() Lemon tarts are a classic dessert that has been enjoyed for centuries. They are perfect for your guests to pick up and eat without having to serve them. Plus, these bite-sized individual lemon tarts are great for parties. Since you don't have to make a crust, they are super easy! You don't need any special kitchen supplies, no mini tart pan, no mixer - just use what you have. They are like mini lemon pies with a light lemon custard filling. This mini lemon tart recipe will soon become your go-to Summer dessert recipe. Why You'll Love This Mini Lemon Tarts Recipe
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