Lemon Curd Tartlets

Lemon Curd Tartlets
Prep Time
35 min
Yield
15 servings
Recipe by: Taste of Home Magazine

These fancy treats are sure to please!

Make This Recipe

Ingredients

  • 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

Preparation

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.

Nutrition

Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.

Learn More
Information per Serving
Serving Size 1
Calories 104
Fat 4 g
Saturated Fat 2 g
Cholesterol 43 mg
Sodium 61 mg
Carbohydrates 14 g
Dietary Fiber trace
Protein 2 g