Meyer Lemon Shake-Up Tarts

Directions

1. 1
   Preheat the oven to 350 degrees F.
2. 2
   Spray the phyllo shells with cooking spray and sprinkle with 2 to 4 tablespoons sugar.
3. 3
   Place the shells on a baking sheet and transfer to the oven.
4. 4
   Bake until golden brown, 5 to 10 minutes.
5. 5
   Set aside and let cool completely.
6. 6
   Meanwhile, whisk the eggs, yolks and the 1/2 cup sugar in a bowl until thick and fluffy.
7. 7
   Add the lemon zest and juice, and stir to combine.
8. 8
   Add the egg mixture to a heavy saucepan; heat over medium heat, stirring constantly, until thickened, 10 to 15 minutes.
9. 9
   Pour into a bowl set in an ice bath.
10. 10
    Stir in the butter, one pat at a time, and continue stirring to cool down quickly (or chill in the refrigerator until cool to the touch, about 5 minutes).
11. 11
    Fill a pastry bag or heavy-duty plastic bag with a corner snipped off with the lemon curd filling.
12. 12
    Pipe the filling into the cooled tart shells, then freeze for 1 hour.
13. 13
    Garnish with a small dollop of whipped cream and sprinkle with turbinado sugar just before serving.