Lemon Curd Tart

Ingredients:

2 11oz Jars of Elizabethan Pantry Lemon Curd

1 package pre-made pie crust (or make your own)

1 Lemon, zested to create lemon peel shavings

Procedure:

Blind Bake packaged pie crust according to directions, either in a standard 8" pie pan or in a tart pan, remove from heat and cool completely.

Spoon lemon curd into cooled pie crust

Top with lemon zest shavings.

Refrigerate 2-3 hours to set lemon curd.

Slice and serve once set.  Lemon curd will be soft.

Substitutions:

You can sub in frozen mini pie crusts or phyllo pastry shells.

You can cut the pie crust to fit muffin/cupcake tins and blind bake to make mini tart shells.  

You can garnish with fresh fruit, like berries, whipped cream, and/or a sprig of fresh mint.