With Easter rapidly approaching, these cheerful yellow tarts are just the dessert to serve to friends and family. No coloring is involved, that’s the actual color from the fresh lemons and the butter and eggs! These are as springy as you can get.

One note, however, I used a crumb crust and while it was delicious, it was SO not worth the time spent pressing it into individual tart tins. I recommend using a good, regular pie crust recipe instead, which I unfortunately do not yet have . . . time to start experimenting! If you have a good pie crust recipe, please leave it in the comments or link to it.

Lemon Curd Tarts

Makes 1 doz.

Pie crust of your choice, I used this one

3 eggs

4 Tbsp. unsalted butter, cut into little pieces

3/4 c.  sugar

1/3 c. lemon juice

Over very low heat, combine the eggs, well beaten, sugar and lemon juice. Whisk continuously to keep it from burning.

When the mixture thickens to pudding consistency, remove from the heat. Stir in the butter.

Spoon into tart shells and let chill for 2-12 hours. You can serve with a little lemon zest on top, if you like.