I also don't recommend assembling your mini tarts too far ahead of time, as the crust will get soft, but you can make the crust and lemon curd up to 2 days in advance and leave them separate until just before serving (or a couple of hours before). I don't recommend freezing them and the crust will get soggy as they thaw. Store leftover mini lemon tarts in the refrigerator. For something a little more elegant and fun, you can pipe whipped cream onto the tarts and/or top with berries or lemon slices.
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