Curds And Tarts

I've finally got a couple of Meyer lemons from our little tree and a ton of egg yolks left over from the angel food cake the other day. Oh, what to do? What to do?....

• Alton Brown's Lemon Curd recipe on FoodNetwork.com looks good but I don't have enough lemons this time.
• These little Lemon Tarts from SugarLaws via tastespotting.com look great and have a no-shrink vodka crust.
• I've made Martha Stewart's beautiful Caramelized Lemon Tart* once before when faced with a glut of egg yolks. Luscious, rich and lemony (and a brulée top)!
• Also from Martha, a Butterless Lemon Curd**. Meant as a filling for her Lemon Angel Food Cake, I bet it would make for a great little tart too!

*page 492, The Martha Stewart Living Cookbook, 2000; and Martha Stewart Living magazine, April/May 1992 issue.
**page 510, The Martha Stewart Cookbook, 1995