January 26, 2012

Lemon Curd Tartlets

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.

Lemon Curd Tartlets


I have a definite affinity for what I refer to as "little-bites" - bite-sized sweet treats like 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 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.

Squeezing Lemons

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.

Making Lemon Curd
Making Lemon Curd

Once thickened, remove the curd from the heat and blend in some butter and lemon rind.

Making Lemon Curd

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.

Lemon Curd Tartlets
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Lemon Curd Tartlets
Source:  Adapted from Cooking Light magazine
(Printable recipe)
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.

*Store-bought lemon curd can be substituted.


Enjoy!


Enjoy these other sweet little bites from The Kitchen is My Playground ...


28 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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    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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  15. Yum (: I love the taste of lemon. I still eat the lemon wedge when we go out and I get one in my water (:
    Visiting from http://www.andieconn.com/less-wear-spring-wardrobe-purging-closet-organization/ and would love a visit back.

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  16. Oh my goodness, these look fabulous! Thanks so much for the inspiration and for sharing on Show Me Saturday!

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  17. I just pinned your Lemon Curd Tartlets to my Pie and Tart Board. Thanks so much for sharing this awesome recipe with Full Plate Thursday. Hope you have a great weekend and come back soon!
    Miz Helen

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  18. Yum - I love lemon desserts! Thanks for sharing at Tips & Tricks! Hope to see you back this week! :)

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  19. This is such an awesome idea! Just looking at this makes me hungry! I am going to go and make this as soon as possible! Thanks so much for posting this keep up the good work! Yum!

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  20. How yummy! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!

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I love your comments. I read and appreciate each and every one. Thank you so much for visiting The Kitchen is My Playground! {NOTE: Captcha word verification is on to turn away the 'spambots' ... I apologize for the commenting inconvenience!}

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