Read reviews (8)
Rate recipe
This has been in my party recipe collection for over 30 years and never fails to satisfy my guests. I can always rely on these fancy treats to please even the fussiest guest. —Jessica Feist, Pewaukee, Wisconsin
This recipe is:
Diabetic Friendly
Nutritional Facts 1 tartlet equals 115 calories, 5 g fat (2 g saturated fat), 50 mg cholesterol, 45 mg sodium, 16 g carbohydrate, trace fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1 fat.
Originally published as Lemon Curd Tartlets in Taste of Home April/May 2009, p53
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!
Get Recipes >
A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.
Tell us what you think of this recipe. Did you modify it? Would you make it again? Rate it today! >
Rate and Review this Recipe
Reviewed on Nov. 21, 2010 by Lterrebrood
Where can I find these phyllo shells?
Reviewed on May. 30, 2010 by Deevey
Use fresh squeezed lemon juice for an amazing tart.
Reviewed on Apr. 28, 2010 by autumvaught
This was wonderful and easy. I topped mine with a little real whipped cream amd cut strawberries. For those who had the egg cook to fast, the trick is using a double boiler or use two sauce pans on top of each other. This will allow the sauce to cook more evenly and at a slower rate, which helps to not overcook the eggs. I would definately make this again! I also agree with another another reviwer that you could fill these pre-cooked cups with all kinds of different things!
Reviewed on Mar. 29, 2010 by anneleac
First batch I made was lemon crud because the egg whites started cooking first. After snooping online, I modifed the instructions. I first whisked/creamed the sugar and butter(room temp), next whisked in eggs one at a time until smooth, then whisked in the lemon juice. Then I cooked it as called for in the recipe, removed it from heat and stired in the grated lemon peel. Turned out perfectly! My 13 year old, 10 year old and hubby loved them! I will definately make again but increase my chances of success by combining the ingredients before I heat them.
Reviewed on Mar. 28, 2010 by yosemitecabin4rent
No, the shells are already baked. Just thaw, fill and eat. Use any filling you like, pudding, savory dips, vanilla cream, etc. To the other reviewer, thanks for the tip about jarred lemon curd and whipping cream!
Reviewed on Mar. 28, 2010 by epemberton
Save yourself! This is lovely but time consuming- the Creamy Citrus Tartlets Southern LIving's Readers Top Rated Recipes uses Dickenson's Lemon Curd and whipping cream! DELICIOUS!
Reviewed on Jun. 05, 2009 by dollargirl
I made these for Easter and got several requests for the recipe.
Reviewed on Mar. 25, 2009 by jjcthiv
I have never used phyllo shells. Do they need to be baked before filling them?
Our 10 most popular recipes for the month delivered right to your inbox!
© Reiman Media Group, LLC., 2013