Love lemon? Then tart, tangy, and delicious Lemon Curd Tartlets are for you! But don't be fooled by their size ~ these tiny tarts pack a huge lemon punch.
One of my all-time favorite "little-bites?" You guessed it! ... tart, tangy, and delicious lemon tartlets.
And these tiny tarts pack a huge lemon punch. Lemon lovers beware, these Lemon Curd Tartlets are impossible to resist.
The tartlets can be made with homemade or store-bought lemon curd. Personally, I prefer to make my own ... but Lemon Curd Tartlets are simply delicious either way.
In my humble opinion, fresh lemon juice is absolutely key for fabulous lemon curd. So, to get started with Lemon Curd Tartlets, squeeze a bunch of fresh lemon juice.
I use one of these hand-held juicers, which just so happens to be one of my favorite kitchen utensils. Fav. or. ite. I mean l-o-v-e love it! It's easy to use, gets the most juice out of the lemons of any type of juicer I've used, and keeps the seeds out of the juice and juice off my hands.
Combine the lemon juice with some sugar, cornstarch, and eggs in a saucepan. Give it lots of stirring love with a whisk, and watch as it goes from a bright yellow watery mixture to a beautifully pale yellow and thickened lemon curd.
Once thickened, remove the curd from the heat and blend in some butter and lemon rind.
Then cool and refrigerate for several hours. The curd will continue to thicken as it cools.
When you're ready to enjoy these delectable Lemon Curd Tartlets, spoon the curd into phyllo shells, top with a dab of yogurt-&-Cool Whip topping, and sprinkle with a lemon zest garnish.
Aren't they cute? Lemon lovers, make these. I promise you won't regret it.
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Lemon Curd Tartlets
Source: Adapted from Cooking Light magazine
2 packages mini phyllo shells
1 c. + 2 T. sugar
1 T. cornstarch
1/8 tsp. salt
1 c. fresh lemon juice (approximately 5 lemons)
3 large eggs
2 T. butter
1 tsp. grated lemon rind
1 c. vanilla low-fat yogurt
1/2 c. Cool Whip
1/2 tsp. grated lemon rind
Grated lemon rind for garnish
Prepare the Lemon Curd:
1. Combine sugar, cornstarch, and salt in a medium saucepan; stir with a whisk. Stir in lemon juice and eggs. Bring to a boil over medium heat, stirring constantly with a whisk.
2. Reduce heat; simmer 1 minute or until thick, stirring constantly. Remove from heat. Add butter and lemon rind; stir gently until butter melts. Spoon mixture into a bowl; cool.
3. Cover and chill at least 6 hours or overnight. Lemon curd will thicken as it cools.
Prepare the Topping:
4. Pour off any liquid from the top of the yogurt. Combine yogurt and grated lemon rind. Fold in Cool Whip.
Assemble the Tartlets:
5. Spoon lemon curd into phyllo shells, filling almost to the top. Top with a dab of the yogurt topping. Garnish with grated lemon rind. Serve immediately.
Note - The phyllo shells lose some of their crunch as they sit after filling, so it's best to assemble these tarts close to the time of serving. They are certainly still delicious after the shells soften (I've happily eaten leftovers the next day!), but will be missing the textural crunch from the shells.
*Store-bought lemon curd can be substituted.
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