Lemon Curd Tarts

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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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Prep Time:
10 mins
Total Time:
10 mins
Servings:
15
Yield:
15 tarts

Ingredients

  • ¼ cup lemon curd

  • 1 (1.9 ounce) container frozen miniature phyllo shells, thawed

  • ½ cup frozen whipped topping, thawed

  • ¼ teaspoon ground cinnamon, or to taste

Directions

  1. Spoon about 1 teaspoon lemon curd into the bottom of each phyllo shell; top with whipped topping. Sprinkle a light dusting of cinnamon over the top.

Nutrition Facts (per serving)

43 Calories
2g Fat
6g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 15
Calories 43
% Daily Value *
Total Fat 2g 2%
Saturated Fat 1g 4%
Cholesterol 3mg 1%
Sodium 13mg 1%
Total Carbohydrate 6g 2%
Total Sugars 4g
Protein 1g
Calcium 1mg 0%
Potassium 1mg 0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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