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    Lemon Curd Tartlets

    Average Rating:

     2 Total Reviews

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    • on July 18, 2009

      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!

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    • on June 20, 2009

      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. :)

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    Nutritional Facts for Lemon Curd Tartlets

    Serving Size: 1 (654 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 95.5
     
    Calories from Fat 36
    38%
    Total Fat 4.0 g
    6%
    Saturated Fat 2.2 g
    11%
    Cholesterol 50.4 mg
    16%
    Sodium 14.5 mg
    0%
    Total Carbohydrate 14.1 g
    4%
    Dietary Fiber 0.0 g
    0%
    Sugars 13.6 g
    54%
    Protein 1.3 g
    2%

    The following items or measurements are not included:

    frozen miniature phyllo tart shells

    Detailed Nutrition Values About Nutrition Info
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