The pastry for these mini tarts is simply made from butter, cream cheese and flour. After baking and cooling the tartlets, fill with homemade lemon curd and top with flaked almonds or a piece of fruit. You could also top these with meringue if you wanted to achieve mini lemon meringue tarts.
This review is only for the Lemon Curd. I used a separate recipe for the shell. I will try this shell recipe in the future though. The Lemon Curd is absolutly fabulous. The flavor is just perfect. I did use fresh squeezed lemon juice. And after the 15 minutes cooking time, my filling was still just as soupy as when I started. So I increased the heat and brought it to a quick boil and then removed from heat. It thickend right up. I would have liked it to be a little firmer, so maybe I will increase the boil time when I make again. I live at high altitude so maybe that is why it didn't thicken right. Will definately be used again and again. We love lemon! - 05 Aug 2008 (Review from Allrecipes US | Canada)
Very yummy! I did not have a mini muffin tin, so we used a regular muffin tin. They were more like tarts. Curd was delicious. Will make again. - 12 Aug 2002 (Review from Allrecipes US | Canada)
These were easy to make, but time consuming. I made them in mini muffin tins, so they were a perfect accent on a cookie tray. I did not put the slivered almonds on top, but sprinkled powdered sugar, as I do on lemon bars. That was the perfect sweet tough to the tart lemon. - 23 Dec 2004 (Review from Allrecipes US | Canada)