Next week we celebrate our sweethearts, our little loves and our friends.

When I was a girl, I loved decorating shoeboxes with a few doilies (my mother always had a plethora) then cutting a slot in the lid to make it a “mailbox.” When it came time to trade Valentine cards, I was always most excited about those that came with a sucker.

I Eat La.: Recipe for Lemon Curd Tarts with Coconut Crumble

Now our Valentine's Day sweets are a little more sophisticated.

Since we are still fortunate to have a few Meyer lemons left, I decided to use a couple to make these creamy lemon curd tarts.

This dish is a simple-yet-bold dessert, downright decadent with whipped cream spooned on top. I topped it with an easy crumble — many thanks to my friend Lili Courtney, cooking instructor and mastermind behind the Delightful Palate brand, for gifting me that genius idea. 

You can divide the recipe into a few individual tarts, but it is just as lovely as one larger tart. 

I no longer get to bring a decorated Valentine mailbox (the folks at the office would think it’s weird), but I do still look forward to the sweets on Valentine’s Day.

Teresa B. Day is a local food writer and author of the “I Eat BR” blog. You can reach her at