Lemon curd is one of our most favorite treats, the mixture of tart and sweet is so perfect! It is a spreadable cream made with lemon juice, butter, eggs, and sugar. You can make lemon curd from scratch but for this recipe we chose to use organic lemon curd from our local health food market. The great thing is that most markets carry it now, right next to the jams. This is a really simple tart recipe for kids and grown ups. We baked the tart shells ahead of time and let our friends put their own little masterpieces together at the table.
1 sheet of frozen pastry/pie dough (all natural is available at health food markets)
1 jar lemon curd
1 small basket fresh strawberries, washed and sliced thin
Fresh mint for garnish, washed and dried
A grown up helper is always required for this recipe! Bring unwrapped crust to room temperature for about 30 minutes or until pliable. Preheat oven to the temperature according to the package directions. Lay out the dough on a lightly floured cutting board, cut circles as close together as possible on the dough with a 2 1/2 inch ring cutter or similar size open end of a cup or glass. Press each circle into the bottoms of a cupcake pan. Press gently about 1/4 inch up on the sides. Bake until lightly browned, about 7 to 10 minutes. (Check after about 5 minutes since oven temperatures can vary) Remove from oven, let cool and gently remove each tart shell to a platter.
To fill the tarts, drizzle lemon curd into the bottom of the tart to cover and place 3 or 4 strawberry slices on top. Drizzle a small amount of lemon curd on top of the strawberries. Garnish with a mint leaf and serve.
These can be made 2 hours ahead of time or right at the table, so why not let your guests assemble their own?
Photo by Meg Smith