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–+ servings
easy lemon tart

Easiest Lemon Tart

Carol
An easy and delicious way to make lemon tart combining tart and sweet flavors.
5 from 2 votes
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Prep Time 20 minutes
Cook Time 12 minutes
Course Dessert
Cuisine American
Servings 12 tarts

Equipment

Ingredients
  

  • 1 package Pillsbury Refrigerated Pie Crusts thawed
  • 1 jar lemon curd filling refrigerated
  • 1 cup heavy whipping cream chilled
  • ½ teaspoon vanilla extract
  • 2 - 3 tablespoons powdered sugar
  • for garnish: mint leaves, lemon zest, or fresh berries, such as blueberries or fresh raspberries

Instructions
 

  • Unwrap and roll out the pie crusts. Preheat the oven to 350˚F.
  • For a standard muffin pan, use a 4 1/2-inch round cookie cutter to cut out the circles of dough. For a mini-muffin pan, use a 2 1/2-inch round cookie cutter.
  • Place the dough circle on top of the muffin tin opening. Push down on the large end of the tart tapper to form the tart.
  • Use a small fork to prick the bottom of the tart shell.
  • Place the muffin pan in the oven and bake for 10 - 12 minutes
  • Remove the muffin pan from the oven and allow to cool. Remove the tarts to a cooling rack and allow to cool completely.
  • For the Whipped Cream:
  • Place a pastry tip in a pastry bag. Place the bag in a tall glass or tall canister.
  • Place 1 cup of heavy whipping cream in the bowl of the stand mixer with the whisk attachment. Start on low speed for 30 - 60 seconds. Increase the speed to medium-high until soft peaks form. Add 1 to 2 tablespoons (or to your taste) of the powdered sugar. Whisk until firm peaks form.
  • Use a rubber spatula to spoon the whipped cream into the pastry bag.
  • Using two small spoons, fill the tart shells with the lemon curd, about 2 - 3 tablescapes. Use one spoon to smooth the top of the filling.
  • Pipe the whipped cream on the top of the lemon curd, covering the entire surface.
  • Use a mint leaf, lemon zest, or fresh berries, such as a blueberry or raspberry to garnish the tarts.

Notes

TIPS:
  • Fill the tart crusts as close to serving them as possible. The crust can get soggy if the lemon curd sits too long.
  • Save any unfilled tart shells in an air-tight container.
  • Don't place unused tart shells in the refrigerator. They can dry out.
  • For longer-term storage, place unused tart shells tightly wrapped in the freezer.
Keyword easy dessert, lemon curd, lemon dessert, lemon tart
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