Lemon Curd Tartlets

Name: Lemon Curd Tartlets
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 15 tartlets
Ingredients: 3 large eggs; 1 cup sugar; 1/2 cup lemon juice; 1 tablespoon grated lemon zest; 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

Total Time Prep: 35 min. + chilling

Yield 15 tartlets

Test Kitchen Approved

This has been in my party recipe collection for over 30 years and never fails to satisfy my guests. I can always rely on these fancy treats to please even the fussiest in the crowdt. —Jessica Feist, Pewaukee, Wisconsin

Ingredients

3 large eggs
1 cup sugar
1/2 cup lemon juice
1 tablespoon grated lemon zest
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

Directions

In a small heavy saucepan over medium heat, whisk the eggs, sugar, lemon juice and zest 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.

Nutrition Facts

1 tartlet: 115 calories, 5g fat (2g saturated fat), 50mg cholesterol, 45mg sodium, 16g carbohydrate (14g sugars, 0 fiber), 2g protein.

This has been in my party recipe collection for over 30 years and never fails to satisfy my guests. I can always rely on these fancy treats to please even the fussiest in the crowd. —Jessica Feist, Pewaukee, Wisconsin

Recipe Creator