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Nutrition Facts
Serving Size 1 tartlets 43g Recipe makes 15 tartlets) The following items or measurements are not included below: frozen miniature phyllo tart shells
Calories 95
Calories from Fat 36		(38%)
Amount Per Serving		%DV
	Total Fat 4.1g	6%
	Saturated Fat 2.3g	11%
	Monounsaturated Fat 1.2g
	Polyunsaturated Fat 0.3g
	Trans Fat 0.0g
Cholesterol 50mg		16%
Sodium 14mg		0%
Potassium 24mg		0%
Total Carbohydrate 14.1g		4%
	Dietary Fiber 0.1g	0%
	Sugars 13.6g
Protein 1.3g		2%
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Lemon Curd Tartlets

Recipe #373482 | 35 min | 10 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: Halcyon Eve
May 21, 2009

From TOH magazine. These pretty little tartlets would make a great addition to a mini-dessert tray! Times are estimates and don't include chilling time.

15 tartlets (change servings and units)

Ingredients

3 large eggs
1 cup sugar
1/2 cup lemon juice
1 teaspoon grated lemon peel (colored part only, no white part)
1/4 cup unsalted butter, cubed
1 (2 ounce) package frozen miniature phyllo tart shells, thawed

Garnishes (as desired)

fresh raspberry
mint leaf
sweetened whipped cream

Directions

1
In a small, heavy saucepan over medium heat, whisk eggs, sugar, lemon juice, and lemon peel until blended.
2
Add butter and cook, whisking constantly, until mixture is thickened and coats the back of a metal spoon.
3
Transfer lemon curd to a small bowl and cool for 10 minutes. Cover and refrigerate until chilled.
4
Just before serving, spoon lemon curd into tart shells. Garnish with raspberries, mint leaves, and/or whipped cream, if desired. Refrigerate leftovers.

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Browse similar recipes by category

Course > Desserts > Pies & Tarts > Tarts
Main Ingredient > Fruit > Citrus > Lemon
Preparation > Time to Make > < 60 mins
Occasion > Dinner Party
Dietary > Kid Pleaser
Dietary > Vegetarian

Featured Reviews for This Recipe

From: Wish I Could Cook

On Jul 18, 2009

YUMMY! These are fantastic with blueberries! I didn't have phyllo tart shells so I made my own. (Butter one sheet of phyllo dough with melted butter, sprinkle with sugar, put another on top. Cut into eight squares, put two square together to make a star and press into jumbo muffin tin. Bake at 400F for 5 minutes.) Also, I had already started mixing before I realized I didn't have any lemon peel. As it turned out, the recipe is great without it. I don't think I'll add it next time either because it was quite tart enough. Would be great in little pre-make shortbread tart shells too. I'm thinking mini tartlettes would be a great potluck treat!

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From: **Tinkerbell**

On Jun 20, 2009

These are adorable! I had fresh raspberries on hand & this recipe looked like a great way to use them. I did have to make my own tart shells, as I had phyllo sheets in the freezer but not pre-made shells. I made both mini-tart size & regular muffin cup sized & both worked great (except for baking the small ones a little too long to photograph). We filled them with the delicious lemon curd & topped with fresh raspberries. Delish! And oh-so-pretty! Thanks for sharing, Eve! Made for New Kids on the Block tag.