Made these for a baby shower and they were the perfect little treat and displayed very nicely. They were very easy too, with the pre-made phyllo cups.
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.
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Chill: 10 Hours
Total: 10 Hours, 40 Minutes
- Calories: 86
- Fat: 5g
- Saturated fat: 3g
- Protein: 1g
- Carbohydrate: 9g
- Fiber: 0.0g
- Cholesterol: 29mg
- Sodium: 26mg
- 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
- 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.
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