Lemonberry Tarts

I went through this whole obsession with tarts a few month ago for some reason. So, I really wanted to make them at one of my parties, but to make them in the usual mini-tart pan with homeade tart dough was not going to work with my chronic laziness, so I found this shortcut instead. They didn't quite turn out as pretty as I liked, but they were delicious! If you haven't had lemon curd before, it's time you discover it!

Lemonberry Tarts

1-2 store bought pie crusts

1-2 cups lemon curd (recipe below)

1-2 cups sliced strawberries, raspberries, whatever you prefer.

Grease a mini muffin pan. Allow your pie crusts to warm to room temperature. Unroll pie crust and use either biscuit cutter, or round glass or jar to create your individual tart. Place each crust into mini muffin tin to create a cup shape. Poke holes in the bottom and side with a fork. Bake as instructed on the box.Allow the crusts to cool completely. Fill each tart with lemon curd (1-2 TBS). Top each tart with berries to cover the top (mine were only big enough to fit one sliced strawberries). Chill and devour!

(I borrowed this recipe from Joy of Baking)

Lemon Curd Recipe:
3 large eggs
1/3 cup (80 ml) fresh lemon juice (2-3 lemons) (do not use the bottled lemon juice)
1 tablespoon (4 grams) finely shredded lemon zest
3/4 cup (150 grams) granulated white sugar
4 tablespoons (56 grams) unsalted butter, at room temperature and cut into small pieces
Note: Room temperature lemons provide more juice. After squeezing, strain the juice to remove any pulp. Zest is the yellow, sweet-flavored outer rind of the lemon. A zester or fine grater can be used to remove the rind. Cold lemons are much easier to grate. Grate lemons just before using as the zest will lose moisture if it sits too long.

In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended. Cook, stirring constantly (to prevent it from curdling), until the mixture becomes thick (like sour cream or a hollandaise sauce) (160 degrees F or 71 degrees C). This will take approximately 10 minutes. Remove from heat and immediately pour through a fine strainer to remove any lumps. Cut the butter into small pieces and whisk into the mixture until the butter has melted. Add the lemon zest and let cool. The lemon curd will continue to thicken as it cools. Cover immediately (so a skin doesn't form) and refrigerate for up to a week.