Lemon Curd Tarts

4.9

(9)

7 Reviews

6 Photos

These luscious 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 phyllo 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.

Submitted by Paula

Updated on June 12, 2024

mini phyllo cups of lemon curd tarts topped with rosettes of whipped cream and a dusting of cinnamon

6

Prep Time:

15 mins

Total Time:

15 mins

Servings:

15

Yield:

15 tarts

Jump to Nutrition Facts

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

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

Variations:

Place 1/4 teaspoon raspberry jam underneath lemon curd and garnish with a fresh raspberry, omitting the cinnamon.

Use lime curd instead of lemon, both of which can be found in the baking aisle of the grocery store.

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	1%
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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