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."
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1 (1.9 ounce) container
frozen miniature phyllo shells, thawed
frozen whipped topping, thawed
ground cinnamon, or to taste
Made for Recipe Group. So simple and easy, why didn't I think of that?! I used the microwave lemon curd recipe to make the curd(and had to thicken mine too), already had the phyllo shells, it was a match made in heaven! They tasted like tiny lemon meringue pies, love it! Thanks Paula!
Recipe Group Selection: 12, April 2014 ~ A nice, delicious, tart, yet sweetened lemon tart. After looking at three stores for lemon curd I finally made my own using 'Microwave Lemon Curd' from AR. It was a great recipe although I had to thicken to use in the phyllo shells. I made these for Easter and they were a hit. Paula, thank you for this simple recipe. I already have 2 other occasions that I know I will be making these again.
* 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
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