Lemon Curd Tartlets

Name: Lemon Curd Tartlets
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 15 tartlets.
Ingredients: 3 large eggs; 1 cup sugar; 1/2 cup lemon juice; 1 tablespoon grated lemon zest; 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

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

Ingredients

3 large eggs
1 cup sugar
1/2 cup lemon juice
1 tablespoon grated lemon zest
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

In a small heavy saucepan over medium heat, whisk the eggs, sugar, lemon juice and zest 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.

Nutrition Facts

1 tartlet (calculated without garnishes): 115 calories, 5g fat (2g saturated fat), 50mg cholesterol, 45mg sodium, 16g carbohydrate (14g sugars, 0 fiber), 2g protein. Diabetic Exchanges: 1 starch, 1 fat.

Originally published as Lemon Tarts in Taste of Home April/May 2009

Reviews

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Average Rating:

dublinlab

Mar 23, 2018

So pretty and delicious. I used the Tenderflake shells. I love the lemon curd, I'll make these again. Janet. VFE
caroldonlon

Apr 29, 2017

My son made these for Easter and were well received. After reading reviews he used a double boiler and bought 30 tart shells (2 Pkgs.) He also used fresh squeezed lemon juice. Delicious!!!
jmscoker

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.
Lterrebrood

Nov 21, 2010

Where can I find these phyllo shells?
Deevey

May 30, 2010

Use fresh squeezed lemon juice for an amazing tart.
autumvaught

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!
anneleac

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.
yosemitecabin4rent

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!
epemberton

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!
dollargirl

Jun 5, 2009

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