Lemon Curd Tarts recipe

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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

Nutrition Info

43 calories
carbohydrate: 6.3 g
cholesterol: 3.4 mg
fat: 1.8 g
fiber: : -
protein: 0.5 g
saturatedFat: 0.7 g
servingSize: -
sodium: 13 mg
sugar: 3.5 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

15 tarts

Recipe Note

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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