Every year my lemon tree has more lemons than I know what to do with. So from mid-October til Christmas I scurry around trying to figure out what I’m going to do with them. I’ve posted several times in the past about various recipes I’ve made.
This year my dig project was lemon curd. I made TONS of it. Mostly in small jam jars so that I could can them and send it has a Christmas gift to my friends.
However, I had 1 jar that didn’t seal and rather than mess with trying to transfer to another jar and start the process again, I decided I’d make lemon curd tarts for Christmas Eve dessert. Honestly this is one of the easiest desserts I’ve ever done because the lemon curd was already made and I used frozen phyllo shells. Blind bake the shells, cool, pipe in the curd and done. The lemon curd itself is SO flavorful that it doesn’t need anything else. The shells just are a container for the sharp zing. If I had been feeling FANCY I would have made meringue and torched it on top but I really didn’t have the inclination. I still have some frozen lemon juice though so maybe I’ll make a lemon meringue pie later.
