Step 1

In a stand mixer, cream together butter and sugar. Mix in vanilla. Add flour, and salt and mix well. Refrigerate dough for 30 min.

Step 2

Preheat oven to 300° F. Remove dough from refrigerator and press into mini tart pans. Place on a cookie sheet and bake for 10-15 minutes or until lightly golden.

Step 3

Remove from oven and let cool before removing tarts from pans.

Step 4

Fill each cooled tart crust with lemon curd. Top with berries or whipped cream (optional).

Step 5

Whisk eggs and egg yolks very well in a bowl. Set aside.

Step 6

In a small nonreactive saucepan, heat lemon zest, juice, sugar and salt over medium heat until sugar is dissolved. Turn off heat. Slowly scoop a about 1/2 cup into the eggs while whisking.

Step 7

Pour egg mixture into the pan on the stove while whisking to prevent curdling. Turn heat back on to low and cook, whisking, until mixture has thickened, about 5 minutes.

Step 8

Remove from heat and stir in the cubed butter until it’s completely mixed in.

Step 9

At this point you can strain the zest out and any egg solids that may be in the curd if you’d like, by pushing it through a fine mesh stainer, or just leave it as is.

Step 10

Cover lemon curd and chill until ready to use.