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Lemon Curd Tartlets Recipe

Lemon Curd Tartlets 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
TOTAL TIME: Prep: 35 min. + chilling YIELD:15 servings

Ingredients

  • 3 large 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

Directions

  • 1. 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.
  • 2. 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.

Reviews for Lemon Curd Tartlets

Sort By :
MY REVIEW
Reviewed Dec. 24, 2014

"My only complaint is that it made exponentially more curd than what was needed for 15 phyllo shells. Easily could be used for 30 or more shells."

MY REVIEW
Reviewed Nov. 21, 2010

"Where can I find these phyllo shells?"

MY REVIEW
Reviewed May. 30, 2010

"Use fresh squeezed lemon juice for an amazing tart."

MY REVIEW
Reviewed Apr. 28, 2010

"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!"

MY REVIEW
Reviewed Mar. 29, 2010

"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."

MY REVIEW
Reviewed Mar. 28, 2010

"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!"

MY REVIEW
Reviewed Mar. 28, 2010

"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!"

MY REVIEW
Reviewed Jun. 5, 2009

"I made these for Easter and got several requests for the recipe."

MY REVIEW
Reviewed Mar. 25, 2009

"I have never used phyllo shells. Do they need to be baked before filling them?"

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Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.