Rating: 4.5 stars
4 Ratings
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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.

Recipe by MyRecipes February 2012

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Credit: Antonis Achilleos

Recipe Summary test

prep:
10 mins
cook:
30 mins
chill:
10 hrs
total:
10 hrs 40 mins
Yield:
30 tarts (serving size: 1 tart)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.)

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

  • 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.

Nutrition Facts

86 calories; fat 5g; saturated fat 3g; protein 1g; carbohydrates 9g; cholesterol 29mg; sodium 26mg.
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