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In a small bowl, whisk together the eggs and yolks and set aside.
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When cooled, remove tarts from pan and start heaping on the lemon topping!!! Don't stop there--add fresh blueberries (maybe a sprig of mint?) or raspberries, if you prefer. Good luck not devouring these. They are delish.
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In a small saucepan over medium heat, cook lemon zest, juice, salt, and sugar. Stir until all ingredients are combined and the sugar has dissolved. Turn off heat and slowly add a little of the eggs into the mixture (about half a cup) while whisking briskly.
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Pour the rest of the egg mixture into the pan and continue to whisk briskly to prevent the eggs from curdling. Turn the heat back on and continue to cook, whisking continually until the mixture has thickened. This should take about 5 minutes. Then add the butter and mix well. Remove from heat.
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If you see there are any egg solids, you can strain them out (this happens the first few times you make lemon or lime curd, so no worries!). After straining, cover the lemon curd with plastic wrap and chill for 30 minutes. Then scoop a dollop on top of each mini cheesecake tart and garnish with fresh berries and serve. ENJOY!