I adore lemon desserts. In fact, I would choose this over a chocolate dessert any day. And this recipe for Lemon Curd Tarts couldn’t be easier, with simple ingredients and very little prep — it takes maybe 10-15 minutes tops, not counting chilling time.
For the filling, use whatever lemon curd you can find or even make your own. By the way, lemon curd can be found in grocery stores near the jams and jellies. Other fruit curds would be great here, too, if you can find them.
To the lemon curd, you’ll add creme fraiche. It’s very similar to sour cream, but is much creamier. (There are substitution directions in the notes, if needed.) Creme fraiche is magic with lemon curd.
The crust is made with crushed gingersnap cookies and a tiny bit of melted butter. That’s it! So, so easy. And so delicious for such a minimal effort.
Set aside a few minutes to make these cute little tarts, tuck them away in the fridge, and after dinner you’ll have a delicious, lemony dessert. No mixer needed!
Be sure to read the notes below for substitutions and other tips.
Mini Lemon Curd Tarts Recipe
1/2 cup (2 ounces) gingersnap crumbs (see note)
1 tablespoon butter, melted
1/4 cup creme fraiche (see note)
1/4 cup lemon curd (homemade lemon curd or store-bought)
2-3 teaspoons finely chopped crystallized ginger
1. Have two 8-ounce custard cups, small bowls, or ramekins ready.
2. Place gingersnap crumbs in a medium bowl and stir in the melted butter. Divide the crumb mixture between the two cups or ramekins. Use your fingers to gently press into the bottom and a little up the sides of the dish. Set aside.
3. Wipe out the mixing bowl from the crumbs and place the creme fraiche into the bowl. Whisk vigorously for 30-60 seconds until it thickens and becomes lighter in texture. (It won’t whip up fluffy like whipped cream, but it will whip.) Fold in the lemon curd. Divide the mixture between the two dishes. Loosely cover with plastic wrap and refrigerate several hours to allow the tarts to set up.
4. Before serving, sprinkle the top of the tarts with the chopped crystallized ginger.
– To make the gingersnap crumbs, place the cookies into a resealable bag and crush them with the back of a wooden spoon. Or place in a food processor and pulse until crumbs form. You can use gluten-free gingersnaps or regular gingersnaps. Both work great.
– You can find creme fraiche in the cheese section of most grocery stores. If you can’t find it, substitute 1/4 cup heavy cream and whip it just until it thickens and forms soft peaks. Stir into the lemon curd and proceed with recipe as written.
-Other cookies may be used instead of ginger snaps — graham crackers, vanilla wafers, shortbread, etc.
P.S. — Find more recipes in the dessert for two series.
Credits: Photos and recipe by Lindsey Rose Johnson for Design Mom.