Ingredients

• 15 frozen phyllo tart shells, such as Athens, thawed
• Nonstick cooking spray
• 1/2 cup granulated sugar, plus for sprinkling
• 2 large eggs plus 2 large yolks
• 2 Meyer lemons, zested and juiced (about 1/3 cup)
• 4 tablespoons unsalted butter, cut into pats
• Whipped cream, for garnish
• Turbinado sugar, for garnish

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Instructions

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