I have been itching to make lemon curd for some time now and here is why: first, Meyer lemons are still in season (I have already shared my love for them here) and second, this pudding-like filling is just so pretty and versatile. It can be layered over a stack of pancakes, drizzled atop a scone or ice cream, or it can be made into these pretty little tarts that were inspired by the patisseries in Paris that I used to frequent on the Boulevard Saint-Germain.
These tarts are incredibly easy to make. I used Martha Stewart's pate brisse recipe. I cut out round pieces of the dough and placed them in petite tart tins. Once cooled, I placed a dollop of the lemon curd in the shell and finished it off with a plump, ripe red raspberry. The result? A tart and intensely citrus treat with a filling that is similar to lemon meringue pie.