Lemon Curd Tartlets
Total TimePrep: 35 min. + chilling
So pretty and delicious. I used the Tenderflake shells. I love the lemon curd, I'll make these again. Janet. VFE
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!!!
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.
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Where can I find these phyllo shells?
Use fresh squeezed lemon juice for an amazing tart.
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!
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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.
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!