2 Reviews of Lemon Curd Tartlets

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.

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!