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Lemon Curd Tarts

Lemon Curd Tarts

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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.

Ingredients {{adjustedServings}} servings

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Original recipe yields 15 servings

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Nutrition

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  • 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

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.
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Reviews

sassyoldlady
5
4/21/2014

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 was a match made in heaven! They tasted like tiny lemon meringue pies, love it! Thanks Paula!

Molly
1
4/20/2014

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' from AR. It was a great recipe although I had to thicken to use in the phyllo shells. I made these for Easter and they were a hit. Paula, thank you for this simple recipe. I already have 2 other occasions that I know I will be making these again.