Easy Lemon Curd Poppy Seed Tart Recipe
Have you ever had lemon curd? If you haven’t, you really need to go buy a jar and if you have, you know why I am making the suggestion. Now lemon “curd” doesn’t really sound nice, it sounds like it’s something that’s gone bad. Curd has a sound like moist or yolk (personally I refuse to pronounce yolk fully and always pronounce it as yoke, because I just can’t), it’s just not something that sounds remotely appealing. Before you jump to any rash judgements about this creamy jarred concoction, let me assure you that despite the name, it is delicious. Curd is very similar to custard which we all know and love…but don’t get me started on the word “custard”. Curds are a magical shortcut to just about any fruit inspired dessert that you can dream up.
I could tell you that I made this recipe for back to school, but that wouldn’t be true. I made this recipe because I had pie crust in the freezer, lemon curd in the fridge and by some miracle I had poppy seeds in the spice cabinet. When I started this website, I vowed to myself that everything I put out would be easy to make with some random exceptions. In fact the reel I made to advertise the launch stated: life abundant, effortlessly. These tarts are just that: effortless. These tarts are easy but they look like a lot of work.
Whether you want to make something special for back to school, need a dessert for a party or you just want a tasty mid afternoon snack, this lemon curd poppy seed tart recipe will wow your guests, but most importantly, it will wow you!
Easy Lemon Curd Poppy Seed Tart Recipe
Ingredients
- 1 package Premade Pie Crust
- 9 tsp Lemon Curd
- 2/3 C Powdered sugar
- 2 tsp water
- Poppy Seeds
Instructions
- Using a biscuit cutter or a round drinking glass, cut rounds from the rolled out pie crust. I was able to get 18 total rounds, using both pie crusts..
- Drop 1 tsp of lemon curd into the middle of 9 of the rounds. Don't be tempted to fill it more than that.
- Top all of the filled rounds with an unfilled pie crust round. With a fork, crimp the edges of each tart.
- Using a fork, gently poke a hole in the center of the tart.
- Bake on 450F (or the temperature instructed on your pie crust box) for 10 to 12 minutes or until golden brown.
- Allow tarts to completely cool.
- Mix together powdered sugar and water until smooth.
- Drizzle or spread frosting onto each filled tart.
- Sprinkle poppy seeds on the tops of each tart.
Notes
- DON’T skip this tip! The frosting sets up very quickly and I do mean quickly, you will be shocked by its quickness. Make sure to sprinkle poppy seeds on each tart as you frost them.
- You can also use lemon extract instead of water to make the frosting, to give it an extra punch of flavor.
