Toasted yellow Chicks take the place of meringue in these delightful lemon curd-filled mini tarts. You’ll need twelve 3 1/2- to 4-inch tartlet pans with removable bottoms to make this recipe. Watch carefully when you toast the Chicks; their yellow sugar coating will burn quickly! You can bake the tartlet shells up to 2 days ahead; store in an airtight container at room temperature.
1/2 cup unsalted butter, at room temperature
1 cup sugar
2 cups all-purpose flour
1/4 teaspoon salt
1 1/2 cups (about 12 ounces) purchased lemon curd or prepared lemon or vanilla pudding
24 yellow PEEPS® Chicks
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