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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 in the crowdt. —Jessica Feist, Pewaukee, Wisconsin
  • Total Time
    Prep: 35 min. + chilling
  • Makes
    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

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

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