Lemon Tartlets
Makes 12-14 3-inch tarts
Ingredients
for the Lemon Curd
6 large eggs
2/3 cup local honey
Zest of 4 lemons (about 2 tablespoons)
Pinch of salt
1 stick (8 tablespoons) unsalted butter, softened
1 cup freshly squeezed lemon juice
For the Graham Cracker Crust
I have used everything from scratch made graham cracker crust to premade pie crust for this recipe. The curd is added after baking, so you have some flexibility for your tart shell’s vessel!
3 cups graham cracker crumbs (store-bought or homemade)
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, melted
Garnishes
Fresh mint leaves
Extra lemon slices
Instructions
Prepare the Lemon Curd
In a medium saucepan, whisk together the eggs, honey, lemon zest, and salt.
Place the pan over low heat and stir in the softened butter and lemon juice. The softened butter will gradually melt and blend into the mixture.
Stir the mixture constantly to prevent the eggs from scrambling. Continue to cook and stir until the curd thickens and leaves an indent when you run your finger through it (8–10 minutes).
Let the curd cool to room temperature, then refrigerate for at least 1 hour to set. Some people prefer to strain their curd before chilling to improve texture, I find it to be an unnecessary step. Baker’s preference here!
Prepare the Tart Shells
Preheat the oven to 350°F (175°C).
In a bowl, mix the graham cracker crumbs, sugar, and salt together. Stir in the melted butter until everything is combined.
Press the mixture into the bottom and sides of the tartlet pans.
Bake for 8–10 minutes or until golden brown.
Let the crusts cool on a wire rack before filling with the lemon curd.
Assemble your Tart
Spoon the cooled lemon curd into the prepared tart shells. Garnish with fresh mint leaves and a slice of lemon. Chill until ready to serve.
