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Lemon Curd Tarts
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Prep Time:
30 minutes
Total Time:
2 hours
Tangy and sweet mini treats in pecan tart shells for a delightful pick-me-up!
Ingredients:
  • 1 cup Gold Medal™ all-purpose flour
  • 1/2 cup finely chopped pecans
  • 1/4 cup sugar
  • 1/4 cup butter or margarine, softened
  • 1 egg
  • 1 teaspoon unflavored gelatin
  • 1 tablespoon cold water
  • 1/2 cup sugar
  • 2 eggs
  • 2 tablespoons grated lemon peel
  • 1/4 cup lemon juice
  • 2 tablespoons butter or margarine
Instructions:
  • Preheat the oven to 375°F. Combine flour, pecans, and 1/4 cup of sugar in a medium bowl. Add 1/4 cup of butter and 1 egg, mix until crumbly. Press the mixture into 24 ungreased mini muffin cups, building up the sides. Bake for 10 to 12 minutes until lightly golden. Allow the tart shells to cool in the pan.
  • 1. In a 2-quart saucepan, sprinkle gelatin over cold water and let it soften. In a medium bowl, use an electric mixer to beat 1/2 cup of sugar and 2 eggs until thick and lemon colored, then mix into the gelatin. Cook over low heat for about 15 minutes until boiling, stirring constantly. Remove from heat and stir in lemon peel, lemon juice, and 2 tablespoons of butter.
  • Pour the zesty lemon filling into the delicate tart shells. Chill for approximately 1 hour until perfectly set. Keep the tantalizing tarts stored in the refrigerator for whenever cravings strike.

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