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My review
Lemon Curd Tarts
Paula
"These lemon curd tarts are a staple dessert at my tea parties. I can make them quickly without even measuring the ingredients using a pastry bag to fill the small shells. The crust remains crunchy for several hours, so I make them early the morning of the tea and then refrigerate them. I also serve these at wedding and baby showers. For variation, you can place 1/4 teaspoon raspberry spread underneath the lemon curd and garnish with a fresh raspberry, omitting the cinnamon. Another variation is to use lime curd instead of lemon, both of which can be found in the baking aisle of the grocery store."
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Ingredients
10 m servings 43 calsOriginal recipe yields 15 servings (15 tarts)
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Per Serving: 43 calories; 1.8 g fat; 6.3 g carbohydrates; 0.5 g protein; 3 mg cholesterol; 13 mg sodium. Full nutrition
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4/21/2014
Made for Recipe Group. So simple and easy, why didn't I think of that?! I used the microwave lemon curd recipe to make the curd(and had to thicken mine too), already had the phyllo shells, it wa...
4/20/2014
Recipe Group Selection: 12, April 2014 ~ A nice, delicious, tart, yet sweetened lemon tart. After looking at three stores for lemon curd I finally made my own using 'Microwave Lemon Curd' fro...
6/28/2017
So easy and yummy. I made homemade pie crust and made mini lemon pies. Yum.