Easiest Lemon Tart
An easy and delicious way to make lemon tart combining tart and sweet flavors.
Servings: 12 tarts
Equipment
- muffin pan either standard or mini-muffin size
- round cookie cutters varying sizes
- cooling rack optional
- 2 small spoons
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.