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Photo: Antonis Achilleos Photo by: Photo: Antonis Achilleos

Lemon Tarts

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.


All You FEBRUARY 2012

  • Yield: 30 tarts (serving size: 1 tart)
  • Cook time:30 Minutes
  • Prep time:10 Minutes
  • Chill:10 Hours
  • Total:10 Hours, 40 Minutes
  • Cost Per Serving:$.25


  • 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.

Nutritional Information

Amount per serving
  • Calories: 86
  • Fat: 5g
  • Saturated fat: 3g
  • Protein: 1g
  • Carbohydrate: 9g
  • Fiber: 0.0g
  • Cholesterol: 29mg
  • Sodium: 26mg

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Lemon Tarts recipe