Photo: Antonis Achilleos
Prep Time
10 Mins
Cook Time
30 Mins
Chill Time
10 Hours
Total Time
10 Hours 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.

 

How to Make It

Step 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.)

Step 2

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

Step 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.

Ratings & Reviews

Too soft

JenRaj
May 26, 2015
The recipe is rather labor intensive and the curd didn't set up well. The tartlets were kinda runny, but tasty.

bakingwhiz's Review

hcooking
April 24, 2014
this looks very good

hcooking's Review

ericajohnson27
February 10, 2014
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.

ericajohnson27's Review

bakingwhiz
January 13, 2014
N/A