HOW TO MAKE LEMON CURD TARTS RECIPES
LEMON CURD TARTS RECIPE | ALLRECIPES
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.
Provided by Paula
Categories Desserts Pies Tarts
Total Time 10 minutes
Prep Time 10 minutes
Yield 15 tarts
Number Of Ingredients 4
Steps:
- Spoon about 1 teaspoon lemon curd into the bottom of each phyllo shell; top with whipped topping. Sprinkle a light dusting of cinnamon over the top.
Nutrition Facts : Calories 43 calories, CarbohydrateContent 6.3 g, CholesterolContent 3.4 mg, FatContent 1.8 g, ProteinContent 0.5 g, SaturatedFatContent 0.7 g, SodiumContent 13 mg, SugarContent 3.5 g
LEMON CURD TART RECIPE - BETTYCROCKER.COM
This showstopping dessert tastes just as luscious as it looks! A tangy lemon curd filling is layered on a from-scratch buttery shortbread crust (just press right into the tart pan, no rolling required!) and garnished with beautiful, fresh berries to make this tart the star of any show. Top individual servings with sweetened whipped cream for an extra-sweet touch.
Provided by Betty Crocker Kitchens
Total Time 4 hours 20 minutes
Prep Time 30 minutes
Yield 12
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Spray 9-inch tart pan with 1-inch rim and removable bottom with cooking spray.
- In large bowl, beat 3/4 cup softened butter and 1/4 cup sugar with spoon until well mixed. Stir in flour until blended (dough will be crumbly but can be pressed together). Pat and press dough very firmly on bottom and up sides of tart pan. Bake 14 to 18 minutes or until crust is set in center but still pale. Cool 15 minutes.
- In 2-quart saucepan, mix 1 cup sugar and the cornstarch. Gradually stir in water, lemon zest and lemon juice until smooth. Cook and stir over medium-high heat. Heat to boiling; boil 1 minute, stirring constantly, until mixture is bubbly and thickened. Remove from heat.
- In small bowl, beat egg yolks with whisk. Gradually beat about 1/2 cup hot mixture into egg yolks. Gradually stir yolk mixture into hot mixture in saucepan. Cook over medium heat, stirring constantly, until mixture starts to gently boil. Cook 2 minutes longer, stirring constantly. Remove from heat; stir in 2 tablespoons butter. Pour over cooled baked crust. Cool at room temperature 15 minutes; refrigerate at least 3 hours until set.
- When ready to serve, sprinkle fresh berries on top. Serve with whipped cream. Store loosely covered in refrigerator.
Nutrition Facts : Calories 300 , CarbohydrateContent 39 g, CholesterolContent 65 mg, FatContent 2 1/2 , FiberContent 0 g, ProteinContent 2 g, SaturatedFatContent 9 g, ServingSize 1 Slice, SodiumContent 110 mg, SugarContent 21 g, TransFatContent 1/2 g
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From eatingwell.com
Total Time 1 hours 45 minutes
Category Healthy Dessert Tart Recipes
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Total Time 1 hours 45 minutes
Category Healthy Dessert Tart Recipes
Calories 275 calories per serving
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Category Healthy Dessert Recipes
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Reviews 5
Total Time 70 minutes
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Reviews 4.5
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- Pour lemon mixture into tart shells. Refrigerate about 1 hour or until set. Store in refrigerator.
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