Recipe Library
Mini Lemon Curd Tarts
Buttery graham cracker shells cradle a silky lemon curd bursting with bright citrus zest and tangy juice. Each bite delivers a perfect contrast of crisp crust and luscious, intensely lemon filling.
- Total
- 45 min
- Prep
- 25 min
- Cook
- 20 min
- Serves
- 12
Nutrition per Serving
- Calories
- 275
- Protein
- 4g
- Carbs
- 33g
- Fat
- 11g
- Fiber
- 1g
- Sugar
- 19g
- Sodium
- 143mg
Ingredients
- 3 cup graham cracker crumbs (about 18 crackers)
- 1/3 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 3 large egg whites, lightly beaten
- 2 large eggs
- 2 large egg yolks
- 1/2 cup granulated sugar
- 1/3 cup cold unsalted butter (2 2/3 oz.), cubed
- 1 1/2 tbsp grated lemon zest
- 1/2 cup fresh lemon juice
Instructions
- To prepare crusts: Preheat oven to 350°F. Line a 12-cup muffin tray with paper liners; lightly coat with cooking spray. Combine crumbs, melted butter, 1/4 cup sugar and 3 egg whites in a large bowl; stir until well mixed. Place about 3 heaping tablespoons of the mixture into each muffin cup, firmly pressing into the bottom and up the sides.
- Bake until lightly browned and set, about 12 minutes. Transfer the pan to a wire rack and let cool completely, about 10 minutes. Remove the crusts from the pan; remove and discard the liners. Place the crusts on a large plate.
- Meanwhile, prepare filling: Whisk eggs, egg yolks, sugar, butter, lemon zest and lemon juice together in a medium saucepan. Cook over medium heat, stirring constantly, until thickened, about 5 minutes. Pour the mixture through a fine-mesh strainer into a medium heatproof bowl.
- Divide the lemon curd among the crusts (about 2 tablespoons each). Cover and refrigerate until chilled, about 1 hour.