Directions

For Tart Shells

• Preheat oven to 325 degrees .
• In a medium-sized mixing bowl, whisk together the flour, powdered sugar, salt and lemon zest.
• Pour in the olive oil and stir until all of the dry mixture is incorporated.
• With a pastry brush, grease your mini muffin pan with a little lemon olive oil.
• Roll out the dough to about ¼" thick and cut into 1-inch squares (or circles if you only have a round mini muffin pan).
• Press the dough into the muffin pan and prick the bottoms a few times with the tines of a fork.
• Cook 30-40 minutes, or until tart shells are firm, but not browned.
• Set aside until ready to assemble tarts.

For Lemon Curd

• Whisk the egg yolks, Sue Bee® honey, lemon juice, and ½ the lemon zest together in a heatproof glass bowl.
• Place the bowl on top of a pot of simmering water and add the butter a little at a time, stirring frequently.
• Continue to cook over the simmering water for an additional 10 minutes, stirring frequently, or until it coats the back of the spoon.
• Remove from heat and strain to remove any curdled egg bits. Put in the fridge to cool.

For Ginger Paste

• Mix the grated ginger and honey until combined. Set Aside.

For Candied Lemon Peel

• Add the remaining lemon zest, water and sugar to a saucepan and cook over medium heat and bring to a boil.
• Remove zest, toss in additional sugar and let dry until ready to use.
• Place about 1/8 teaspoon ginger mixture in each tart shell. Fill with lemon curd and top with a piece of candied lemon peel.