Total Time: 45 minutes

Servings: 8 to 12

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Meyer Lemon Curd Tarts


8 to 12 premade, ready-to-fill tart shells (such as Clearbrook Farms)
3/4 cup freshly squeezed Frieda’s Meyer Lemon juice
3 Frieda’s Meyer Lemons, zested
1 1/3 cups sugar
5 eggs
Pinch salt
1 1/2 sticks butter, cut into 1 tablespoon pats
Fresh berries to garnish (optional)


Preheat oven to 300 degrees. In bowl, combine lemon juice, zest, sugar, eggs, and salt, and whisk until smooth. Pour into saucepan and bring to medium heat. Cook, whisking constantly, until mixture has thickened, about 12-15 minutes. Remove mixture from heat and whisk in butter, 2 pats at a time, until it’s incorporated and the mixture is silky. Pour lemon curd into prepared tart shells and bake until lemon curd has set, about 15 minutes. Let cool completely before serving. Garnish with your choice of seasonal berries, if desired.

Source: Adapted from Anne Burrell,