Lemon Curd Tartlets

Love lemon?  Then tart, tangy, and delicious Lemon Curd Tartlets are for you!  But don't be fooled by their little size ~ these tiny tarts pack a huge lemon punch.
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I have a definite affinity for what I refer to as "little-bites" - bite-sized sweet treats like rum balls, cherry-topped brownie bites, Kentucky bourbon balls, or chocolate chess pie tartlets 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!

And one of my all-time favorite little-bite desserts? You guessed it ... these tart, tangy, and delicious lemon tartlets.

But don't let their little size fool you -- These tiny tarts pack a huge lemon punch.  Lemon lovers do beware, Lemon Curd Tartlets are impossible to resist.

Don't be fooled by their little size ~ these tiny tarts pack a huge lemon punch.

These lemony little bites are made with packaged phyllo dough tart shells, which makes them super easy to prepare.  All you do is whip up some homemade lemon curd, scoop it into the phyllo shells, and add a dollop of a tasty yet simple lemon-infused whipped cream.  Simple, quick, and easy.

Want even easier?  The tartlets can be made with store-bought lemon curd instead of the homemade.  Just scoop a little bit out of the jar straight into the phyllo shells, top with the cream, and you're good to go

Personally, I prefer to make my own lemon curd, but Lemon Curd Tartlets are simply delicious either way.

To whip up a platter of tartlets with homemade lemon curd, start by making the curd.

In my humble opinion, fresh lemon juice is absolutely key for fabulous lemon curd.  So, to get the curd started 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.  Love it!  It's easy to use, gets the most juice out of the lemons of any type of juicer I've used, keeps the seeds out of the juice, and keeps the juice off my hands.

Combine the lemon juice with some sugar, cornstarch, and eggs in a saucepan.

Give the curd lots of stirring love with a whisk while it cooks to prevent lumps, 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.

Mix up a combination of vanilla yogurt, prepared whipped topping, and some finely grated lemon zest.

Then top each tart with a dab of yogurt-whipped topping mixture, and sprinkle with a little lemon zest for garnish.  And you're good to go with serving up a platter of tasty Lemon Curd Tartlets.

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

Check out these other tasty little-bite dessert recipes:

• Cherry Pie Cookies
• Apple Pie Cookies
• Blueberry Pie Cookies
• Mini Cherry Cheesecakes
• Crescent Pecan Pie Squares
• Kentucky Bourbon Balls
• Mini Coffee-Toffee Crunch Cheesecakes
• Orange-Coconut Balls
• Nutella Strawberry Cheesecake Bites
• Strawberry Cheesecake Strawberry Bites
• More dessert recipes

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lemon curd recipe, lemon dessert recipes, lemon tarts, desserts for parties, dessert bites for parties

Desserts

British

Yield: 24 tartlets

Author: Tracey | The Kitchen is My Playground

How to Make Homemade Lemon Curdhttps://youtu.be/iWBVc6XCVMkDemonstration of how to make homemade lemon curd and lemon curd tartlets.

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.

Prep time: 6 H & 20 MCook time: 15 MinTotal time: 6 H & 35 M

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

Instructions

Prepare the Lemon Curd:*

1. Combine sugar, cornstarch, and salt in a medium saucepan; stir with a whisk. Stir in lemon juice and eggs.
2. Bring to a boil over medium heat, stirring constantly with a whisk.
3. Reduce heat; simmer 1 minute or until thick, stirring constantly.
4. Remove from heat. Add butter and lemon rind; stir gently until butter melts. Spoon mixture into a bowl; cool.
5. Cover and chill at least 6 hours or overnight. Lemon curd will thicken as it cools.

Prepare the Topping:

1. Pour off any liquid from the top of the yogurt.
2. Combine yogurt and grated lemon rind. Fold in Cool Whip.

Assemble the Tartlets:

1. Spoon lemon curd into phyllo shells, filling almost to the top. Top with a dab of the yogurt topping. Garnish with grated lemon rind.
2. Serve immediately.

TRACEY'S NOTES:

1. *Store-bought lemon curd can be substituted.
2. 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.

Similar Recipes

Easy 3-Ingredient Lemon Mousse

How to Make Lemon Curd

3-Ingredient Limoncello Lemon Ice Cream

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