January 26, 2012

Lemon Curd Tartlets



I have a definite affinity for what I refer to as "little-bites" - bite-sized sweet treats like these rum balls, cherry-topped brownie bites, or mini mocha-toffee crunch cheesecakes that are just perfect for entertaining.  (Of course, if you just feel like indulging in a variety of tastes for dessert, "little bites" are perfect for that too!)  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 are nearly impossible to resist.

In my humble opinion, fresh lemon juice is absolutely key for fabulous lemon curd.  So, to get started with Lemon Curd Tartlets, squeeze some 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.

One of my favorite utensils!
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.

Whisking away to create beautiful-&-thick lemon curd
Once it's thickened, remove the curd from the heat and blend in some butter and lemon rind.

Melty, melty butter and yummy, yummy lemon
Then cool and refrigerate for several hours.  The curd will continue to thicken as it cools.

When you're ready to enjoy these delectable tartlets, spoon the curd into phyllo shells, top with a dab of yogurt-&-Cool Whip topping, and sprinkle with a lemon zest garnish.

Gorgeous tartlets
Aren't they cute?    Lemon lovers, make these.  I promise you won't regret it.



Lemon Curd Tartlets
Source:  Adapted from Cooking Light magazine

Ingredients
2 packages mini phyllo shells

Lemon Curd:
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

Topping:
1 c. vanilla low-fat yogurt
1/2 c. Cool Whip
1/2 tsp. grated lemon rind
Grated lemon rind for garnish


Directions
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.

Enjoy!



This post is linked with It's a Keeper Thursday hosted by It's a Keeper, Creative Juice hosted by Momnivore's Dilemma, Share Your Creations hosted by Kristen's Creations, Foodie Friday hosted by Designs by Gollum, Potpourri Friday hosted by 2805, Friday Favorites hosted by Simply Sweet Home, Inspiration Friday hosted by At the Picket Fence, Sweets for a Saturday hosted by Sweet as Sugar Cookies, Sweet Indulgences Sunday hosted by A Well-Seasoned Life, Sundae Scoop hosted by I {heart} Naptime, Think Pink Sundays hosted by Flamingo Toes, Link & Greet hosted by Country Momma Cooks, Mangia Mondays hosted by Shine Your Light, Savvy HomeMade Monday hosted by Home Savvy A to Z, Cure for the Common Monday hosted by Lines Across My Face, Mingle Monday hosted by Add a Pinch, Tea Party Tuesday hosted by Sweetology, Crazy Sweet Tuesday hosted by Crazy for Crust, Tuesday Talent Show hosted by Chef in Training, Totally Tasty Tuesdays hosted by Mandy's Recipe Box, Cast Party Wednesday hosted by Lady Behind the Curtain, These Chicks Cooked hosted by This Chick Cooks, Strut Your Stuff Saturday hosted by Six Sisters' Stuff, Gooseberry Patch Recipe Round-UpSaturday Dishes.

21 comments:

  1. I love anything lemon and had to come and see these! They look and sound amazing! I am definitely going to try this one. thanks for posting the recipe!

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    1. Thanks for stopping by! Lemon lovers usually go crazy over these ... that fresh lemon curd packs in some wonderful lemon flavor.

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  2. These are gorgeous! I love lemon curd and any excuse to use it is wonderful. Especially when the end result is as pretty as these tartlets.

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    1. Thank you, Nicole! These come together pretty quickly and easily, too ... which is always a plus.

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  3. Those look wonderful....I'd like to invite you to CountryMommaCooks Link & Greet Party
    have a blessed Sunday:)

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  4. Thanks for Linking up @CountryMommaCooks….Have a wonderful week!

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  5. so so pretty...I love lemon treats. Photos...ummm ya, they are STUNNING.

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  6. I agree, there is definitely something about tiny treats! These are adorable and look mouthwateringly delicious!

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  7. Tracey-

    These look incredible. I am going to adapt them to our food allergy situation, but nonetheless, had to share these at Creative Juice. What a great way to use all that winter citrus...

    Thanks for linking up last week!

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  8. I always imagine that I'll make a dessert with lemon curd. But whenever I have it in the house, it never gets past the eating-it-out-of-the-jar-with-a-spoon stage. YUM.

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  9. I saw this linked up at another party but didn't have time to check it out. I'm so glad you linked it up over at my place! Thanks! I'm featuring you again this week!

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  10. Beautiful!! Thanks for sharing on Crazy Sweet Tuesday. :)

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  11. CONGRATULATIONS!!! Your recipe has been featured at Today's Menu Round Up.
    http://www.ladybehindthecurtain.com/?p=23989 Please go and grab a "featured" button.
    http://www.ladybehindthecurtain.com/?page_id=1844
    Thank you for sharing your recipe with us at Cast Party Wednesday!
    ---Sheryl---

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  12. nice idea.. thanks for sharing....

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  13. Made these and they are delish! Thank you! I put a red raspberry and small citrus mint leaf on top instead of yogurt/cool whip topping because they were for an outdoor party and just thought it would hold up better in the summer heat.

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    1. So glad you enjoyed them, Jill. The raspberry and mint leaf on top sound absolutely beautiful!

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  14. Love the look of these, I've been mad for lemon recently! Your recipe for lemon curd is really interesting, i've never used cornstarch before. I guess it thickens & stabilises the mixture? Will be trying it :-)

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    Replies
    1. You're absolutely correct, Joy ... the cornstarch helps to thicken the lemon curd. This is a really smooth, creamy, and lemon-packed curd ... delicious!

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