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Lemon Curd Tartlets

 Lemon Curd Tartlets
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
15 ServingsPrep: 35 min. + chilling


  • 3 eggs
  • 1 cup sugar
  • 1/2 cup lemon juice
  • 1 tablespoon grated lemon peel
  • 1/4 cup butter, cubed
  • 1 package (1.9 ounces) frozen miniature phyllo tart shells, thawed
  • Fresh raspberries, mint leaves and/or sweetened whipped cream, optional


  • In a small heavy saucepan over medium heat, whisk the eggs, sugar,
  • lemon juice and peel until blended. Add butter; cook, whisking
  • constantly, until mixture is thickened and coats the back of a metal
  • spoon. Transfer to a small bowl; cool for 10 minutes. Cover and
  • refrigerate until chilled.
  • Just before serving, spoon lemon curd into tart shells. Garnish with
  • raspberries, mint and/or cream if desired. Refrigerate leftovers.
  • Yield: 15 tartlets.
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.

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Lemon Curd Tartlets (continued)

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.