Lemon Curd Tartlets

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

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.

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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