I’m honestly not the biggest lemon fan, but this tart completely changed my mind. The delicious pastry and the creamy and perfectly tart curd are literally all you need for a mindblowing dessert. Also, how fancy does it look?? I love a dessert that looks fancy but is relatively simple, so this one is a winner.

THE RECIPE

There are only 2 parts to this dessert, with an optional third:

• the pastry – honestly, I’ve yet to find or make one that I like more than Claire Saffitz’s, so that’s what I recommend! You can find her recipe here or in her book Dessert Person, which I adore
  substitution ideas: you can definitely use whatever tart dough you like, or buy some from the store
• the lemon curd – just a few ingredients and it’s amazing. it’s also simple to make, it mostly just takes patience. You’ll be tempted to increase the heat to make things go faster, but don’t do it! That’s how you end up with scrambled eggs which is not what we’re going for
  substitution ideas: any kind of curd you’d like would be perfect here!
• the (optional) meringues – I hate wasting ingredients, so I like to use up the egg whites leftover from the curd to make meringues! You could make my favorite meringue cookies as little kisses to top your tart, or make my chocolate swirl meringues if you want a second dessert option. it’s up to you!

I made this recipe in my mini tart pans, but you could also make it with one large tart pan or a spring form pan, just increase your cooking time a tiny bit, up to about 10 minutes to account for the extra volume. I found that one batch of tart dough intended for a 9 inch tart pan makes about 5 mini tarts.

Also, did you end up with extra lemon curd? Freeze it! It freezes beautifully and is perfect on pretty much any carb you’ve got around.