Creamy Meyer Lemon Curd Tarts

Whether for a party or a simple family meal, these Meyer lemon tarts will be the crescendo of your night.

To make the tart shells

1. Place flour, granulated sugar, salt, and butter in a food processor and pulse until mixture is crumbly. Continue pulsing, adding 1 tablespoon of water at a time until the dough comes together (over-processing will yield a tough crust).
2. Divide the dough equally between six 5-inch tart pans and press the mixture evenly into the bottom and up the sides of each pan.
3. Using a fork, prick holes around the bottom and sides of the shells, then refrigerate for 1 hour.
4. Preheat oven to 400F. Place cold tart shells on a baking sheet and bake for 15-20 minutes or until golden brown. If tart shells begin to bubble, open the oven door and quickly prick the bubbles with a fork. Alternatively, if desired, use parchment and pie weights to line the tarts before baking.
5. Remove shells from the oven and allow them to cool completely.

To make the filling

1. Using a hand or stand mixer, beat butter, granulated sugar, and salt until blended. Add eggs and yolks one at a time, beating well between additions, followed by lemon juice. Mix until thoroughly combined.
2. Transfer the mixture to a saucepan and cook on low heat, stirring constantly, until thickened enough to stand on its own, about 10-15 minutes.
3. Remove from heat and place over an ice-water bath until completely cooled.
4. When lemon curd is close to being fully cooled, combine cream, confectioners' sugar, and vanilla in a medium-sized bowl. Whip the mixture until it is fluffy and thick enough to hold a stiff peak. Measure out 1 cup (120g) of the whipped cream and fold gently into cooled curd (reserve additional whipped cream for garnish). Pour the filling into each tart shell until completely filled, spreading the filling or shaking the tart to level as needed.
5. Refrigerate tarts until filling has set, at least 4 hours. Top each tart with a dollop of sweetened whipped cream and flower petals, if using, and serve chilled.

Farm Team Tips

If you can't find Meyer lemons, these tarts can be just as tasty using regular lemon juice instead.