What happens when you can't find your tart pan and Target doesn't have one, you improvise and use what you have. I stumbled on these 4-inch vintage tart or pie pans, that a girlfriend found scavenging antique stores. They don't have removable bottoms, but worked better than anything else I had. They turned our adorable and just the perfect size. Meyer Lemons are sweeter than regular lemons and with a thinner skin. You can use regular lemons as well in these tarts too.

By / Photography By Jill Melton | February 24, 2017


To prepare the crust,  place 1 cup flour, 2 tablespoons sugar, 2 teaspoons lemon zest and a pinch of salt in a food processor or bowl. Mix well. Add 6 tablespoons cold butter, pulsing until mixture looks like coarse meal. Add vanilla extract and 2 tablespoons water and pulse until dough forms a ball. Wrap in plastic wrap and chill at least 30 minutes. 

 Preheat oven to 375F. Roll dough out and cut into 4 circles 1-inch larger than your tart pans or 12 inches if using a 10 inch tart pan. Place dough in pans. Crimp edges. Bake for 15 minutes if individual tart shells or 30 minutes if one large one. Cool 

Meanwhile, make the lemon curd: Whisk together eggs, egg yolks and sugar, in a medium saucepan. Whisk in lemon zest and juice. Cook over medium-low heat, stirring constantly until thick enough to coat the back of a wooden spoon, about 7 minutes. Remove from heat and whisk in butter, 1 piece at a time. 

Pour filling into cooled tart shell. Bake until filling is browned, slightly puffed, and set, about 15-30 minutes. Let cool completely.


  • 1 cup flour
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 2 teaspoons lemons zest
  • 8 tablespoons cold butter, cut into small pieces
lemon curd
  • 2 eggs
  • 3 egg yolks
  • 1/2 cup sugar
  • 2 tablespoons lemon zest
  • 1/3 cup lemon juice (about 3-4 Meyer lemons)
  • 6 tablespoons cold butter, cut into small pieces
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