Recipe by Paula
"These lemon curd tarts are a staple dessert at my tea parties. I can make them quickly without even measuring the ingredients using a pastry bag to fill the small shells. The crust remains crunchy for several hours, so I make them early the morning of the tea and then refrigerate them. I also serve these at wedding and baby showers. For variation, you can place 1/4 teaspoon raspberry spread underneath the lemon curd and garnish with a fresh raspberry, omitting the cinnamon. Another variation is to use lime curd instead of lemon, both of which can be found in the baking aisle of the grocery store."
Watch video tips and tricks
1 (1.9 ounce) container
frozen miniature phyllo shells, thawed
frozen whipped topping, thawed
ground cinnamon, or to taste
* Percent Daily Values are based on a 2,000 calorie diet.
Lemon Curd Tarts
Serving Size: 1/15 of a recipe
Servings Per Recipe: 15
Amount Per Serving
Calories from Fat: 16
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
These impressive little lemon-curd tarts are surprisingly simple to make.
See how to make delectable brownie bites with just a hint of lemon.
Sweet, tart, and custardy, these easy bars are the lemon pie of cookies.