These are a classic tea pastry, but are also welcome as a dessert.
The tartlet shells are best on the day they are baked, but you can prepare the curd up to 2 weeks in advance. Fill only as many shells as you need at one time. The curd will keep refrigerated for up to a month, if you have leftovers.
Meyer Lemon Tartlets: Substitute the juice and zest of Meyer lemons for the lemon and lime juice—their mild acidity makes perfect lemon curd.
Lemon Ginger Tartlets: Use all lemon juice and zest in the master recipe. Peel a
Orange or Tangerine Tartlets: Use
© 2008 Nick Malgieri. All rights reserved.