This has been in my party recipe collection for over 30 years and never fails to satisfy my guests. I can always rely on these fancy treats to please even the fussiest in the crowdt. —Jessica Feist, Pewaukee, Wisconsin
Lemon Curd Tartlets
Lemon Curd Tartlets
Prep Time
15 min
Cook Time
20 min
Yield
15 tartlets
Ingredients
- 3 large eggs
- 1 cup sugar
- 1/2 cup lemon juice
- 1 tablespoon grated lemon zest
- 1/4 cup butter, cubed
- 1 package (1.9 ounces) frozen miniature phyllo tart shells, thawed
- Fresh raspberries, mint leaves and/or sweetened whipped cream, optional
Directions
- In a small heavy saucepan over medium heat, whisk the eggs, sugar, lemon juice and zest until blended. Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a metal spoon. Transfer to a small bowl; cool for 10 minutes. Cover and refrigerate until chilled.
- Just before serving, spoon lemon curd into tart shells. Garnish with raspberries, mint and/or cream if desired. Refrigerate leftovers.
Nutrition Facts
1 tartlet: 115 calories, 5g fat (2g saturated fat), 50mg cholesterol, 45mg sodium, 16g carbohydrate (14g sugars, 0 fiber), 2g protein.
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