{"id":50679,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-09T00:20:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/lemon-curd-tartlets\/"},"modified":"2022-10-03T14:35:14","modified_gmt":"2022-10-03T19:35:14","slug":"lemon-curd-tartlets","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/lemon-curd-tartlets\/","title":{"rendered":"Lemon Curd Tartlets"},"content":{"rendered":"","protected":false},"excerpt":{"rendered":"<p>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. ,\u00c4\u00eeJessica Feist, Pewaukee, Wisconsin<\/p>\n","protected":false},"author":7061,"featured_media":1699537,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304328,304288,305487,304338,307104,303966,304368,306848,307199,304268,306336,324623,304016,304388,304395,304005,306809],"categories-v2":[308988,308984,308481,259620,310796,308992,310155,308495,308745,309603,313118,310245,259483,312199,309177,308579,308752,308782,308549,313107],"coauthors":[305],"recommended_recipes":[{"post_title":"Lemon Tart","post_link":"\/recipes\/shortbread-lemon-tart\/","post_image":"\/wp-content\/uploads\/2018\/01\/Shortbread-Lemon-Tart_EXPS_TOHAM24_27290_DR_11_14_3b.jpg"},{"post_title":"Lemon Cheesecake Tarts","post_link":"\/recipes\/lemon-cheesecake-tarts\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps144304_SD163575D10_09_7b.jpg"},{"post_title":"Lemon Curd","post_link":"\/recipes\/homemade-lemon-curd\/","post_image":"\/wp-content\/uploads\/2018\/01\/Homemade-Lemon-Curd_EXPS_THAM18_17339_D11_14_4b.jpg"},{"post_title":"Lemon Blueberry Tart","post_link":"\/recipes\/lemon-blueberry-tart\/","post_image":"\/wp-content\/uploads\/2024\/10\/EXPS_TOH_44017_LIZZIE_PACHTER_-7.jpg"},{"post_title":"Lemon Curd Cupcakes","post_link":"\/recipes\/lemon-curd-cupcakes\/","post_image":"\/wp-content\/uploads\/2018\/01\/Lemon-Curd-Cupcakes_exps36529_THCS2238730D12_20_9bC_RMS-6.jpg"},{"post_title":"Lemon Torte","post_link":"\/recipes\/lemon-torte\/","post_image":"\/wp-content\/uploads\/2024\/09\/Lemon-Torte_EXPS_FT24_6188_EC_0829_1.jpg"},{"post_title":"Berry Tartlets","post_link":"\/recipes\/berry-tartlets\/","post_image":"\/wp-content\/uploads\/2018\/01\/Berry-Tartlets_EXPS_TOHcom23DC_69772_P2_MD_09_19_5b.jpg"},{"post_title":"Lime Divine Tarts","post_link":"\/recipes\/lime-divine-tarts\/","post_image":"\/wp-content\/uploads\/2018\/01\/Lime-Divine-Tarts_EXPS_CWAM22_138801_B11_18_3b-3.jpg"},{"post_title":"Frozen Watermelon Lemon Cream Tarts","post_link":"\/recipes\/frozen-watermelon-lemon-cream-tarts\/","post_image":"\/wp-content\/uploads\/2018\/01\/Frozen-Watermelon-Lemon-Cream-Tarts_EXPS_HCK17_186534_B10_18_2b.jpg"},{"post_title":"Zesty Lemon Curd","post_link":"\/recipes\/zesty-lemon-curd\/","post_image":"\/wp-content\/uploads\/2018\/01\/Zesty-Lemon-Curd_exps2784_HFG2413890A07_15_2bC_RMS.jpg"},{"post_title":"Lemon Kolaches","post_link":"\/recipes\/lemon-kolaches\/","post_image":"\/wp-content\/uploads\/2018\/01\/Lemon-Kolaches_exps5449_HFG2661989A05_23_4b_RMS-2.jpg"},{"post_title":"Lemon Mint Curd","post_link":"\/recipes\/lemon-mint-curd\/","post_image":"\/wp-content\/uploads\/2018\/01\/Lemon-Mint-Curd_exps167857_CW143039C09_13_7b_RMS.jpg"},{"post_title":"Raspberry Custard Tart","post_link":"\/recipes\/raspberry-custard-tart\/","post_image":"\/wp-content\/uploads\/2018\/01\/Raspberry-Custard-Tart_exps23983_CFD1227358B10_12_8bC_RMS.jpg"},{"post_title":"Peach Tartlets","post_link":"\/recipes\/peach-tartlets\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps40784_CW1399718D39C.jpg"},{"post_title":"Custard Tart","post_link":"\/recipes\/custard-tart-recipe\/","post_image":"\/wp-content\/uploads\/2024\/04\/Lemony-English-Custard-Tart-_EXPS_TOHX23_274721_DR_10_19_1b.jpg"},{"post_title":"Streusel-Topped Lemon Tart","post_link":"\/recipes\/streusel-topped-lemon-tart\/","post_image":"\/wp-content\/uploads\/2018\/01\/Streusel-Topped-Lemon-Tart_exps33775_HCA1864839B02_18_2cC_RMS.jpg"},{"post_title":"Cranberry Tart","post_link":"\/recipes\/nantucket-cranberry-tart\/","post_image":"\/wp-content\/uploads\/2024\/10\/Nantucket-Cranberry-Tart_EXPS_FT24_38140_JR_0924_1_RMS.jpg"},{"post_title":"Lemon Whipped Cream Torte","post_link":"\/recipes\/lemon-whipped-cream-torte\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps423_TH2027C17B.jpg"},{"post_title":"Cherry Tarts","post_link":"\/recipes\/cherry-tarts\/","post_image":"\/wp-content\/uploads\/2024\/10\/Cherry-Tarts_EXPS_TOHcom23_22323_DR_09_21_8b.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Lemon-Curd-Tartlets_exps43415_HC2847498C05_22_1bC_RMS.jpg"},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/lemon-curd-tartlets\/","name":"Lemon Curd Tartlets","datePublished":"2018-01-01","dateModified":"2022-10-03","prepTime":"PT15M","cookTime":"PT20M","totalTime":"PT35M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Lemon-Curd-Tartlets_exps43415_HC2847498C05_22_1bC_RMS-8.jpg","height":1200,"width":1200},"recipeCategory":["Desserts"],"description":"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. \u2014Jessica Feist, Pewaukee, Wisconsin","recipeIngredient":["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"],"recipeInstructions":[{"@type":"HowToStep","text":"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."},{"@type":"HowToStep","text":"Just before serving, spoon lemon curd into tart shells. Garnish with raspberries, mint and\/or cream if desired. Refrigerate leftovers."}],"recipeYield":"15 tartlets","author":[{"@type":"Person","name":"Taste Recipes Editorial Team"}],"nutrition":{"@type":"NutritionInformation","calories":" 115 calories","fatContent":"5g fat (2g saturated fat)","cholesterolContent":"50mg cholesterol","sodiumContent":"45mg sodium","carbohydrateContent":"16g carbohydrate (14g sugars","fiberContent":"0 fiber)","proteinContent":"2g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.625,"reviewCount":8,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-03-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"yosemitecabin4rent"},"reviewBody":"No, the shells are already baked.  Just thaw, fill and eat.  Use any filling you like, pudding, savory dips, vanilla cream, etc.  To the other reviewer, thanks for the tip about jarred lemon curd and whipping cream!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-03-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"epemberton"},"reviewBody":"Save yourself! This is lovely but time consuming- the Creamy Citrus Tartlets Southern LIving's Readers Top Rated Recipes uses Dickenson's Lemon Curd and whipping cream! DELICIOUS!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-03-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"anneleac"},"reviewBody":"First batch I made was lemon crud because the egg whites started cooking first.  After snooping online, I modifed the instructions.  I first whisked\/creamed the sugar and butter(room temp), next whisked in eggs one at a time until smooth, then whisked in the lemon juice.  Then I cooked it as called for in the recipe, removed it from heat and stired in the grated lemon peel.  Turned out perfectly!  My 13 year old, 10 year old and hubby loved them! I will definately make again but increase my chances of success by combining the ingredients before I heat them.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-03-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"dublinlab"},"reviewBody":"So pretty and delicious.  I used the Tenderflake shells. I love the lemon curd, I'll make these again.   Janet. VFE","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-04-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"autumvaught"},"reviewBody":"This was wonderful and easy. I topped mine with a little real whipped cream amd cut strawberries. For those who had the egg cook to fast, the trick is using a double boiler or use two sauce pans on top of each other. This will allow the sauce to cook more evenly and at a slower rate, which helps to not overcook the eggs. I would definately make this again! I also agree with another another reviwer that you could fill these pre-cooked cups with all kinds of different things!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-05-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Deevey"},"reviewBody":"Use fresh squeezed lemon juice for an amazing tart.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-12-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"jmscoker"},"reviewBody":"My only complaint is that it made exponentially more curd than what was needed for 15 phyllo shells. Easily could be used for 30 or more shells.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-04-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"caroldonlon"},"reviewBody":"My son made these for Easter and were well received.  After reading reviews he used a double boiler and bought 30 tart shells (2 Pkgs.)  He also used fresh squeezed lemon juice.  Delicious!!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"43415","romance_copy_dek":"This has been in my party recipe collection for over 30 years and never fails to satisfy my guests. 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