Mini Lemon Curd Tarts

Remember when you were a kid and after you got a shot the doctor would give you a lollipop for being brave? The lollipops were always red, purple, or yellow, and were cherry, grape, or lemon flavored. I always picked the red lollipop, because red was my favorite color, and cherry tasted the best. Yellow-lemon? The worst! I mean, who wants to eat candy that makes your mouth pucker and your tongue recoil? Yuck.

I was pretty intensely anti-lemon until I started dating Dan, the lemon fiend. He actually enjoyed yellow Starbursts and lemon drop candies; he loved lemon meringue pie; and he could lay waste to a plate of lemon bars. Watching him eat, I was both repulsed and fascinated. After a while I became curious enough to try some of the lemony foods I had previously avoided, and I was shocked to discover that I actually liked them. A lot.

These days lemon curd is my dessert kryptonite. The cafeteria at work sells these amazing, gooey lemon tarts, and I can’t let myself look at them. If I look, an intense internal battle immediately ensues:

    Good Tina: “You cannot eat one of those. There is so much fat in there!”
    Bad Tina: “Who cares, just go for a run tonight.”
    GT: “If you eat one today, you’re going to want one tomorrow. It’s a slippery slope.”
    BT: “Mo’ tarts, mo’ happiness.”
    GT: “You are on a budget.”
    BT: “You’re getting paid on Friday. Budgets are for wimps.”

More times than not, I’ll cave and buy one, telling myself that it’ll be fine if I just eat half and save the rest for the next day. But, once I get back to my desk and start eating, I don’t stop until the whole thing is gone, and I’m left with nothing but a sticky sweet taste in my mouth, a slight stomach-ache and intense eater’s guilt. This is why I have to pretend those things don’t exist.

Baking with lemon curd would normally be a no-no as well, but it’s my birthday this weekend, and I’m treating myself. Plus, these are miniature tarts with just a spoonful or two of lemon curd each, so…how bad could they be?

Recipe for the sugar cookie tart crust can be found here, courtesy of the Baking Bites Blog.
** Since I was making mini tarts in a muffin pan, I only baked the crusts for 10 minutes.

Recipe for the lemon curd filling can be found here, courtesy of the Barefoot Contessa.

For other great citrus dessert ideas, click here.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>