Lemon Daisy Tarts

These are simply the easiest and cutest little lemon tarts. They’re easy because they’re made with store bought pie dough, of course you can use homemade pie dough too. The hardest part of this recipe is making lemon curd, but honestly it’s super easy and you get lots of yummy leftover curd to use for whatever you like. I like adding it to yogurt, toast, and drizzling over pancakes and waffles.

Store bought pie dough works beautifully for this recipe, especially when you’re in a time crunch. It gets really nice and crispy and is able to hold the curd without collapsing. I used a flower shaped cookie cuter I got online for the daisies, you can find the same one here.

I like to oil my muffin pan before using so that the pie dough crisps up and it’s easy to remove the flowers from the tin. In order to shape the tarts I used a mini muffin/cupcake pan, you can find the same one here.

These are so cute I almost don’t want to eat them. A must for any springtime picnic or gathering with friends.

Ingredients

• 2 whole eggs + 3 yolks
• 3/4 cup white sugar
• 1/2 cup lemon juice, fresh
• 1/2 cup unsalted butter
• 1 tsp vanilla
• Store bought pie dough
• egg (for egg wash)
• 1/2 cup powdered sugar (for dusting)

Instructions

1. Start by whisking your eggs and white sugar for 5 minutes, this can be done by hand.
2. Add the egg and sugar mixture to a small saucepan and cook on medium heat, mix in the lemon juice. Continue to cook for 10-12 minutes until the curd has thickened.
3. Remove from heat, mix in butter and vanilla. Cover and allow to cool.
4. Roll out your pie dough and stamp out 6 flowers.
5. Butter the mini pie tin. Slowly and gently press dough into the wells of the tin, so you have space for the lemon curd. Paint the dough with a beaten egg.
6. Bake at 425 F for 10 - 12 minutes.
7. Allow the flowers to cool completely.
8. Dust with powdered sugar and then fill with lemon curd, enjoy!