24 frozen mini tart shells
- Preheat oven to 375° F.
- Place tart shells on Sheet Pan. Bake for 10–12 min, or until golden.
- Remove tarts from foil cups. Let cool, then spoon in lemon curd, about 1 tbsp per tart.
Tarts taste best well-chilled. If time allows, refrigerate 10–15 min before serving. If making ahead, bake tart shells and prep lemon curd overnight. Refrigerate until ready to use. Fill tarts up to 2 hours before serving.