Cream-puff pastry baked in muffin cups forms the base for these pretty lemon-filled tartlets. If you'd like, garnish with fresh violet petals or candied violets.
Make Ahead Tip: Cover and refrigerate the curd (Step 1) for up to 2 days. The shells (Steps 2-6) can be stored, well-wrapped, in the freezer for up to 1 month. Unwrap and thaw at room temperature for 1 hour before filling.
1/2 starch, 1 other carbohydrate, 1/2 lean meat, 1 fat