Here's an easy recipe for Petunia's favorite lemon tarts, created by Kimberly Moore:
- Frozen mini pie shells
- Lemon curd
- Heavy whipping cream
Follow the instructions to bake the pie shells. Set aside and let cool. Spoon desired amount of lemon curt (homemade or store-bought) into the pie shells once cooled. Pour desired amount of whipping cream into a large bowl and add desired amount of sugar. Using a mixer, beat whipping cream until it forms hard peaks. Spoon whipping cream on top of lemon curd. Put raspberry on top of whipped cream. Enjoy!