“Tarte au Citron”. Lemon Tart. Pretty straight forward. Lemon curd in a tart shell. What makes this a French staple is again…the amount of butter. Lemon curd recipes worldwide use pretty much the same ingredients, just in different ratios. This one is silky smooth with lots of butter. Here’s the pic….

And here’s how mine looked….

No edible flowers in Wisconsin this time of year, so I opted for the edible gold leaf. And I just didn’t get the lime zest they used on top. Lime? Why lime? Gold sprinkles worked just fine. A meringue top would have made them look like miniature lemon-meringue pies. I love this dessert. Not too heavy and not too long to bake.

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