Lemon Curd Tartlets

Halcyon Eve's Note:

From TOH magazine. These pretty little tartlets would make a great addition to a mini-dessert tray! Times are estimates and don't include chilling time.

• Total Time: 35 mins
• Prep Time: 10 mins
• Cook Time: 25 mins

Ingredients:

Yield: 15 tartlets

• 3 large eggs
• 1 cup sugar
• ½ cup lemon juice
• 1 teaspoon grated lemon peel (colored part only, no white part)
• ¼ cup unsalted butter , cubed
• 1 (2 ounce) package frozen miniature phyllo tart shells , thawed

Garnishes (as desired)

• fresh raspberry
• mint leaf
• sweetened whipped cream

Directions:

1. In a small, heavy saucepan over medium heat, whisk eggs, sugar, lemon juice, and lemon peel until blended.
2. Add butter and cook, whisking constantly, until mixture is thickened and coats the back of a metal spoon.
3. Transfer lemon curd to a small bowl and cool for 10 minutes. Cover and refrigerate until chilled.
4. Just before serving, spoon lemon curd into tart shells. Garnish with raspberries, mint leaves, and/or whipped cream, if desired. Refrigerate leftovers.

Reviews

[Wish I Could Cook]

YUMMY! These are fantastic with blueberries! I didn't have phyllo tart shells so I made my own. (Butter one sheet of phyllo dough with melted butter, sprinkle with sugar, put another on top. Cut into eight squares, put two square together to make a star and press into jumbo muffin tin. Bake at 400F for 5 minutes.) Also, I had already started mixing before I realized I didn't have any lemon peel. As it turned out, the recipe is great without it. I don't think I'll add it next time either because it was quite tart enough. Would be great in little pre-make shortbread tart shells too. I'm thinking mini tartlettes would be a great potluck treat!

[**Tinkerbell**]

These are adorable! I had fresh raspberries on hand & this recipe looked like a great way to use them. I did have to make my own tart shells, as I had phyllo sheets in the freezer but not pre-made shells. I made both mini-tart size & regular muffin cup sized & both worked great (except for baking the small ones a little too long to photograph). We filled them with the delicious lemon curd & topped with fresh raspberries. Delish! And oh-so-pretty! Thanks for sharing, Eve! Made for New Kids on the Block tag. :)