Lemon Tarts

I think Lemon curd may be one of the most wonderful foods on earth.
I do not really need an excuse to make it. My 4 1/2 year old will eat a half batch mixed with whole milk yogurt and ask for more.  He loves it as much as I do.
You can get very fancy with lemon curd.  I think I have actually followed 5 different recipes with different variations of egg, egg yolk, sugar, butter plus some...  But really these essential ingredients are all you need to get a creamy thick lemony treat.  I like to think it is good for us too because the eggs add protein and the lemon is cleansing. The butter and sugar just make it extraordinary.
Some people strain their curd.  I love it so much I don't mind a little zest or occasional egg clump, but if you want perfection strain it while still warm.

I have made many different carriers to hold lemon curd.  Pie crust, white cake, yogurt. For party tarts I made a tart crust and cut them with a flower shape.  Recipe follows.

Lemon Curd: Easily doubled
2 eggs (if you have yolks left over use them or any combination of yolk and white)
1/2 cup sugar
1/2 stick butter
zest and juice from two very juicy organic lemons (about 1/2 cup but 1/4 cup would do)

Whisk eggs and sugar in small heavy pot.  Add lemon and zest.  Whisk over low heat. Do not let boil or your egg will curdle and you will definitely need to strain it.  When starts to thicken add cold butter in chunks. Whisk over heat.  Stir two minutes more or until thickened.  Transfer to glass container with lid.  Cover and refrigerate.

Crust:
1/3 cup lard (coconut oil or butter are fine too)
2/3 cup flour (any WW pastry, white whole wheat, all purpose)
1/3 cup powdered sugar
1 tsp apple cider vinegar
1 tsp vanilla or lemon extract (optional)
1 tbs. cold water

Mix lard, flour, and sugar with pastry blender until crumbly.  Add other ingredients in order.  Mixing after each addition.  If dough gets too sticky add more flour.  You may need to add 1/3 cup more flour. Roll out 1/8 inch and cut flowers or circles.  Place in a lightly greased (I love the Coconut oil spray at Trader Joe's) mini muffin tin. Press bottom of flower flat on bottom of tin carefully so your crust does not crack.
Bake 350F for 8-10 minutes.
You want them to start to brown but not dry out entirely.
Let cool a few minutes in tin. Then take the point of a butter knife and push out onto a plate.

Fill with lemon curd.
Top with whipping cream or a slice strawberry if available.