Lemon Curd Tarts

Lemon Curd Tarts

0 Reviews 1 Pic
  • Prep

    10 m
  • Ready In

    10 m
Paula
Recipe by  Paula

“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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 15 tarts

Directions

  1. Spoon about 1 teaspoon lemon curd into the bottom of each phyllo shell; top with whipped topping. Sprinkle a light dusting of cinnamon over the top.

Share It

Reviews (0)

Rate This Recipe

No reviews (yet). Have you made this recipe? Be the first to review it!

More Reviews

Similar Recipes

Perfect Lemon Curd
(148)

Perfect Lemon Curd

Lemon Curd Bars
(111)

Lemon Curd Bars

Lemon Curd
(24)

Lemon Curd

Lemon Curd Tassies
(15)

Lemon Curd Tassies

Lemon Butter Tarts
(11)

Lemon Butter Tarts

Lemon Honey Butter Tarts
(7)

Lemon Honey Butter Tarts

Nutrition

Amount Per Serving (15 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Perfect Lemon Curd

>

next recipe:

Paleo Lemon Tarts