Whipped Lemon Tarts

I made these pretty little tarts for my sisters wedding shower. I got store bought tart shells making life a lot easier then I filled it with this creamy lemony filling. Adding a little whipped cream to the curd just totally lightens it up. Top with whipped cream and some edible flowers. They are so bright and cherry they are perfect for any special get together.

Ingredients

• 4 egg yolks
• 4 eggs
• 2/3 cup sugar
• 1 cup lemon juice
• zest of 2 lemons
• 3/4 cup unsalted butter
• pinch of salt
• 1 1/2 cup heavy cream
• 24 (2 1/2 inch) tart shells
• edible flowers for garnish

Directions

In a double boiler fill the bottom pan with water and in the top sauce pan whisk together the egg yolks, whole eggs, sugar, lemon juice and zest. Bring the water to a low boil. Whisk mixture until just combined and then cube the butter and start slowly adding it in one cube at a time. Keep whisking until the mixture gets thick about 10 minutes. Then remove from heat and let it cool.

In a separate bowl, using a hand mixer, mix the heavy cream until stiff peaks form.

Fold half of the whipped cream into the cooled lemon curd. Pour about 2 tbsp. into each prepared tart shell and then top with a dollop of the remaining whipped cream on each one. Chill for about 1 hour. Garnish with an edible flower. Enjoy!!