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Lemon Curd Tartlets

Total Time

Prep: 35 min. + chilling


15 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 in the crowdt. —Jessica Feist, Pewaukee, Wisconsin
Lemon Curd Tartlets Recipe photo by Taste of Home


  • 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


  1. 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.
  2. Just before serving, spoon lemon curd into tart shells. Garnish with raspberries, mint and/or cream if desired. Refrigerate leftovers.

Nutrition Facts

1 tartlet: 115 calories, 5g fat (2g saturated fat), 50mg cholesterol, 45mg sodium, 16g carbohydrate (14g sugars, 0 fiber), 2g protein.

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  • 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.

  • ronauddassel
    Feb 3, 2011

    No comment left

  • 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!

  • tinadaniel
    Apr 3, 2010

    No comment left

  • 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!