gluten/dairy/egg free lemon curd tarts

Serves	12 mini tarts
Prep time	30 minutes
Cook time	45 minutes
Total time	1 hours, 15 minutes
Dietary	Gluten Free, Vegan, Vegetarian
Meal type	Dessert
Misc	Child Friendly, Pre-preparable, Serve Cold

Ingredients

1 pie crust recipe, made into mini crusts (http://meganlierman.com/2013/01/20/gluten-free-vegan-pie-crust/)
1 1/4 c. granulated sugar
3 Tbs. tapioca starch
1/2 c. fresh squeezed lemon juice
zest from 2 lemons (zest them first, then squeeze them)
1 c. water
1/4 tsp. vanilla
1 Tbs. non-dairy butter or coconut oil

1.		In a saucepan, whisk all ingrediets except vanilla and lemon zest.
2.		Heat over medium heat, whisking constantly, until it comes to a rolling boil.
3.		Once at a rolling boil, stir until thickened. Reduce heat to low and stir for a few more minutes. You want the mixture to be very thick, almost like a pudding.
4.		Once thickened, remove from heat and whisk in lemon zest and vanilla.
5.		Let cool to room temperature.
6.		Spoon lemon curd into mini pie shells, then refrigerate until completely set.