Lemon Curd Tartlets

January 26, 2012
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.

Lemon Curd Tartlets Image

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.

Lemon Curd Tartlets in Phyllo Dough Shells Image

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.

Squeezing Lemons for Fresh Lemon Juice Image

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.

Making Lemon Curd Image
Whisking Thickened Lemon Curd Image

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

Adding Butter to Finish Lemon Curd Image

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.

How to Make Lemon Curd Tartlets Image

Mix up a combination of vanilla yogurt, prepared whipped topping, and some finely grated lemon zest.
Lemon Curd Tartlets Topping Image

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:
Plate of Lemon Curd Tartlets Image
Thank you for stopping by The Kitchen is My Playground. We'd love to have you back soon!

lemon curd recipe, lemon dessert recipes, lemon tarts, desserts for parties, dessert bites for parties
Yield: 24 tartlets

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 Mtotal time: 6 H & 35 M


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


How to make Lemon Curd Tartlets

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.
  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.
Created using The Recipes Generator


  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!

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

  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.

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

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

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

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

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

  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!

  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.

  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!

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

  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.
    Thank you for sharing your recipe with us at Cast Party Wednesday!

  12. 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.

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

  13. 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 :-)

    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!

  14. 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.

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

  16. 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

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

  18. 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!

  19. I love everything lemon! Oh, these look so amazing! I'm pinning! I would love for you to share this at our Dishing It & Digging It! Link Party! http://www.thestonybrookhouse.com/2016/02/new-name-same-great-party-dishing-it.html

  20. These look delicious. I love all kinds of lemon tarts, cookies and cakes!

  21. These look gorgeous Tracey... I just need to work out how to make a vegan lemon curd! Thanks for sharing at Fiesta Friday - remember to add your party & co-host links for a chance to be featured the following week! Have a great weekend.

  22. I can't go past a petite sweet treat Tracey and these little lemon tartlets look so perfect.
    Thank you for sharing your lemon curd tartlet recipe at Create, Bake, Grow & Gather this week. I'm delighted to be featuring your recipe at tonight's party and pinning too.


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