Bake for 30-35 minutes, until crust is golden and custard filling is set.
Cool for 5 minutes, drizzle with lemon curd, and serve.
NOTES
If you prefer one large pie to the individual tarts, simply pat the ball of dough in step 5 of making the dough into one large disc. Then follow the recipe as written except: instead of 4 4-inch tart pans, use a 12-inch single tart pan and cook the entire tart for 40-45 minutes.
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