Lemon Curd Tartlets
These fancy treats are sure to please!
Make This Recipe
- 3 Eggland’s Best eggs (large)
- 1 cup sugar
- 1/2 cup lemon juice
- 1 tablespoon grated lemon peel
- 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
In a small heavy saucepan over medium heat, whisk the eggs, sugar, lemon juice and peel 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.
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.Learn More
|Saturated Fat||2 g|