Lemon Curd Tarts with a Gingersnap Crust

I’m still loving lemon curd in EVERYTHING so here comes another easy dessert with an emphasis on lemon. You can buy lemon curd at the store or make your own with this quick lemon curd microwave recipe.

Ginger and lemon are a perfect pair. For the gingersnap crust I based the recipe on Martha Stewart’s Graham Cracker Crust in her book, “Martha Stewart’s Pies and Tarts”. I simply used gingersnap cookies rather than graham crackers.

Ingredients:
1 1/2 cups gingersnap crumbs
6 TB butter
3 TB sugar
pinch of salt

Using a food processor pulse the cookies, sugar and salt until they reach a fine, crumb texture. Add the butter and pulse again until you have the ingredients combined.

Press in greased tart pans or muffin cups. I made my crusts on the thick side (1/2 inch at least) because I find they are easier to take out of the baking pan and they hold their shape nicely. If you prefer a shallow crust adjust accordingly.

Bake at 375 degrees F for about 10-13 minutes, or until the crusts are slightly browned. Let cool completely.

Add a dollop of lemon curd to the cooled crusts and top with raspberries.

And there you have an easy, bite-sized summer dessert!

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