Lemon Curd Tarts

Lemon Curd Tarts

2
Paula 205

"These lemon curd tarts are a staple dessert at my tea parties. I can make them quickly without even measuring the ingredients using a pastry bag to fill the small shells. The crust remains crunchy for several hours, so I make them early the morning of the tea and then refrigerate them. I also serve these at wedding and baby showers. For variation, you can place 1/4 teaspoon raspberry spread underneath the lemon curd and garnish with a fresh raspberry, omitting the cinnamon. Another variation is to use lime curd instead of lemon, both of which can be found in the baking aisle of the grocery store."

Ingredients

10 m servings 43 cals
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Original recipe yields 15 servings

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Nutrition

  • Calories:
  • 43 kcal
  • 2%
  • Fat:
  • 1.8 g
  • 3%
  • Carbs:
  • 6.3g
  • 2%
  • Protein:
  • 0.5 g
  • < 1%
  • Cholesterol:
  • 3 mg
  • 1%
  • Sodium:
  • 13 mg
  • < 1%

Based on a 2,000 calorie diet

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Reviews

2

Made for Recipe Group. So simple and easy, why didn't I think of that?! I used the microwave lemon curd recipe to make the curd(and had to thicken mine too), already had the phyllo shells, it wa...

Recipe Group Selection: 12, April 2014 ~ A nice, delicious, tart, yet sweetened lemon tart. After looking at three stores for lemon curd I finally made my own using 'Microwave Lemon Curd' fro...