Lemon Tarts

Lemon TartsRecipe
Photo: Antonis Achilleos
Zesty Lemon Tarts are adorable and easy to eat — and cost just 25¢ a serving! If you have any lemon curd leftover, cover and refrigerate it. Serve lemon curd with toast or scones for breakfast, or with butter cookies for a treat. It also makes a delicious filling for a layer cake.


30 tarts (serving size: 1 tart)

Cost per Serving:



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1/2 cup fresh lemon juice (from about 3 lemons), strained
Grated zest of 3 lemons (about 1 Tbsp. packed)
3 large eggs, at room temperature, beaten
8 tablespoons (1 stick) unsalted butter, cut into 8 pieces
Pinch of salt
1 cup plus 1 tsp. sugar
30 prebaked mini phyllo shells such as Athens
1/4 cup heavy cream


Prep: 10 Minutes
Cook: 30 Minutes
Chill: 10 Hours
Total: 10 Hours, 40 Minutes

1. Set a fine-meshed sieve over a bowl. Pour 2 inches of water into a pan and bring to a simmer over low heat. In a bowl that fits over pan without touching water, mix juice and zest, eggs, butter, salt and 1 cup sugar. Cook, stirring constantly with a heatproof flexible spatula, until butter has melted, sugar has dissolved and mixture thickens enough to coat the back of a spoon, 20 to 25 minutes. (Do not allow it to boil.) Pour through sieve into bowl; press plastic wrap onto surface of mixture. Chill for at least 10 hours. (Curd will thicken as it cools and can be made up to 5 days ahead.)

2. Preheat oven to 350ºF. Place tart shells on a baking sheet; bake for 5 minutes. Let cool.

3. Whip cream with 1 tsp. sugar until soft peaks form. Cover and chill. Just before serving, put a heaping teaspoon of lemon curd into each shell. (Cover and chill any extra curd.) Pipe or spoon whipped cream on top of each tart. Serve immediately.

Created date

January 2012

Nutritional Information

Calories 86
Fat 5 g
Satfat 3 g
Protein 1 g
Carbohydrate 9 g
Fiber 0.0 g
Cholesterol 29 mg
Sodium 26 mg