Lemon Tarts

The lemon filling can be prepared up to 2 days ahead and stored in an airtight container in the refrigerator. The puff pastry shells can be rolled, fitted into patty pans, and refrigerated for up to 24 hours before filling and baking. Do not assemble filled tarts ahead, as the pastry will become soggy. If adding meringue, it must be applied immediately after baking and browned right away for best texture.

Store baked tarts in an airtight container in the refrigerator for up to 2 days. The puff pastry will soften over time. Meringue-topped tarts are best consumed the day they are made, as the meringue will weep and deflate. Do not freeze, as the texture of both the curd and pastry will deteriorate significantly upon thawing.