Love lemon? Then tart, tangy, together with delicious Lemon Curd Tartlets are for you! But don't move fooled yesteryear their size these tiny tarts pack a huge lemon punch.
One of my all-time favorite "little-bites?" You guessed it! ... tart, tangy, together with delicious lemon tartlets.
And these tiny tarts pack a huge lemon punch. Lemon lovers beware, these Lemon Curd Tartlets are impossible to resist.
The tartlets tin move made alongside homemade or store-bought lemon curd. Personally, I prefer to brand my ain ... but Lemon Curd Tartlets are only delicious either way.
In my humble opinion, fresh lemon juice is absolutely cardinal for fabulous lemon curd. So, to larn started alongside Lemon Curd Tartlets, mash a bunch of fresh lemon juice.
I purpose 1 of these hand-held juicers, which precisely together with hence happens to move 1 of my favorite kitchen utensils. Fav. or. ite. I hateful l-o-v-e honey it! It's slowly to use, gets the most juice out of the lemons of whatsoever type of juicer I've used, together with keeps the seeds out of the juice together with juice off my hands.
Combine the lemon juice alongside some sugar, cornstarch, together with eggs inward a saucepan. Give it lots of stirring honey alongside a whisk, together with scout every bit it goes from a brilliant xanthous watery mixture to a beautifully pale xanthous together with thickened lemon curd.
Once thickened, take the curd from the oestrus together with blend inward some butter together with lemon rind.
Then cool together with refrigerate for several hours. The curd volition piece of occupation along to thicken every bit it cools.
When you're laid upwardly to savour these delectable Lemon Curd Tartlets, spoon the curd into phyllo shells, overstep alongside a dab of yogurt-&-Cool Whip topping, together with sprinkle alongside a lemon zest garnish.
Aren't they cute? Lemon lovers, brand these. I hope yous won't regret it.
Lemon Curd Tartlets
Source: Adapted from Cooking Light magazine
(Printable recipe)
Ingredients
ii packages mini phyllo shells
Lemon Curd:*
1 c. + ii T. sugar
1 T. cornstarch
1/8 tsp. salt
1 c. fresh lemon juice (approximately five lemons)
three large eggs
ii T. butter
1 tsp. grated lemon rind
Topping:
1 c. vanilla low-fat yogurt
1/2 c. Cool Whip
1/2 tsp. grated lemon rind
Grated lemon rind for garnish
Directions
Prepare the Lemon Curd:
1. Combine sugar, cornstarch, together with common salt inward a medium saucepan; stir alongside a whisk. Stir inward lemon juice together with eggs. Bring to a boil over medium heat, stirring constantly alongside a whisk.
2. Reduce heat; simmer 1 infinitesimal or until thick, stirring constantly. Remove from heat. Add butter together with lemon rind; stir gently until butter melts. Spoon mixture into a bowl; cool.
3. Cover together with chill at to the lowest degree half dozen hours or overnight. Lemon curd volition thicken every bit it cools.
Prepare the Topping:
4. Pour off whatsoever liquid from the overstep of the yogurt. Combine yogurt together with grated lemon rind. Fold inward Cool Whip.
Assemble the Tartlets:
5. Spoon lemon curd into phyllo shells, filling nearly to the top. Top alongside a dab of the yogurt topping. Garnish alongside grated lemon rind. Serve immediately.
Note - The phyllo shells lose some of their compaction every bit they sit down later filling, together with hence it's best to get together these tarts closed to the fourth dimension of serving. They are for certain nevertheless delicious later the shells soften (I've happily eaten leftovers the adjacent day!), but volition move missing the textural compaction from the shells.
*Store-bought lemon curd tin move substituted.
Enjoy!
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