I have only recently come to really appreciate lemon curd. I have always loved sour, but usually for desserts I prefered something chocolate or sweet. After making the Martha Stewart's lemon meringue cupcakes I realized I shouldn't have discounted lemon so much.
I used a mini muffin tin to make the tartlets. I baked them empty and planned to fill them later. Well, I learned a lesson. I has used a bit too much dough in each mold and when they baked they puffed up and filled a good bit of the center. I'd say there was a small valley instead of a large crater. I wasn't able to put as much filling in each tart as I would have liked. That was a real tragedy because the curd was to die for! Fortunately, when eat in the privacy of your own home no one minds if you double dip in the bowl of extra curd was you eat the tartlets.
Lemon Lime Goodness!!!