ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Lemon Tarts

Photo: Antonis Achilleos
Prep time 10 mins
Cook time 30 mins
Chill time 10 hrs
Total time 10 hrs, 40 mins
Yield 30 tarts (serving size: 1 tart)
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. 

Ingredients

  • 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

Nutrition 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

How to Make It

  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.