These one-bite little tarts are great for entertaining. And, you don’t have to make pastry yourself because we’re using store-bought phyllo pastry shells. Meyer lemons are only around for a short period and I love their tart sweet flavor and aroma.

Yields about 30 mini tarts

30 mini phyllo pastry shells, thawed
3⁄4 c plus 1 T Meyer lemon juice, divided
Zest from one lemon
3 eggs
2 egg yolks
3⁄4 c sugar
Pinch of salt
11⁄2 t cornstarch
3⁄4 c unsalted butter, cool but not cold, cut into 1 T chunks
1⁄2 c heavy cream
1 T confectioners sugar
Blueberries, for garnish (optional)

Heat 2 inches of water in a saucepan to a simmer. Place lemon juice, zest, eggs, yolks, sugar, and salt in a glass or stainless steel bowl that fits over the saucepan such that the bottom of the bowl does not touch the water. Mix cornstarch in a small bowl with the remaining tablespoon of lemon juice. Whisk into the lemon mixture in the large bowl. Cook, whisking frequently, until the mixture has thickened and measures 180°F on an instant read thermometer. Pour lemon curd through a sieve or strainer directly into another bowl or into your blender. Discard any solids in the strainer. Let cool to 120-130°F. Whisk butter into the bowl one tablespoon at a time, incorporating each piece before adding another. If using a blender, turn on to medium speedand add the butter one tablespoon at a time, letting each piece incorporate before adding the next to maintain the emulsion.

Carefully spoon the lemon cream into the prepared tart shells and shake it gently from side to side to smooth the tops. Chill for 1-2 hours before serving. Beat the cream with the sugar to soft peaks. Place a dollop on top of each tart and add a blueberry if desired.

Note: The prepared lemon cream can be kept refrigerated in a sealed container for up to 5 days. To use, reheat gently in a stainless steel bowl over simmering water. The completed tart can keep refrigerated up to 3 days.

Mini Phyllo Meyer Lemon Tarts