Transfer the curd to a bowl. Cover tightly to prevent a skin from forming. Chill the curd in the refrigerator (it will thicken as it cools).
Fill the shells with the cold curd (about ¼ cup /per shell) and top with berries and mint. (A little whipped cream or a dusting of powdered sugar wouldn’t hurt here.) All ready to indulge in this citrus delight!
*You may use other shapes and sizes for your tarts. This quantity of dough is sufficient for two 8” tart pans.
Tightly covered, lemon curd will last about a week in the refrigerator and for about two months in the freezer. (So make a double batch!)
If you prefer them warmed, bake the filled tarts for 15 minutes in a 325°F oven. Top with fruit after removing from the oven.
Limes work, too. Make lime curd the same way as the lemon curd.
Lemon curd recipe from Fine Cooking