I love making small or bite sized morsels. Whether they be presented lined orderly on a clean white platter for a cocktail party or piled high on a tiered cake stand for a baby shower, smaller foods are more likely to be sampled.
These little lemon tarts pack a lot of flavour, they are super cute and they are easy to eat, fulfilling the three keys to successful small food. If you are catering a party, you can precook the cases and the lemon curd a couple of days before. Store the cases in an airtight container in a cool dry place and the curd in the refrigerator. The cases will become crisp again once cooked with the lemon curd filling. As an alternative to the meringue, try topping these tarts generously with roasted and chopped pistachios.