Best Lemon Curd Tarts Recipes
LEMON CURD TARTS
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
Time 10m
Yield 15
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, Carbohydrate 6.3 g, Cholesterol 3.4 mg, Fat 1.8 g, Protein 0.5 g, SaturatedFat 0.7 g, Sodium 13 mg, Sugar 3.5 g
LEMON CURD TARTS
Served in pecan tart shells, these sweet and tangy mini desserts will brighten up even the gloomiest of days!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 24
Number Of Ingredients 12
Steps:
- Heat oven to 375°F. In medium bowl, mix flour, pecans and 1/4 cup sugar. Stir in 1/4 cup butter and 1 egg until crumbly. Press in bottom and up sides of 24 ungreased mini muffin cups. Bake 10 to 12 minutes or until light golden brown. Cool tart shells in pan.
- In 2-quart saucepan, sprinkle gelatin on cold water to soften. In medium bowl, beat 1/2 cup sugar and 2 eggs with electric mixer on high speed until thick and lemon colored; stir into gelatin mixture. Cook about 15 minutes or just until boiling over low heat, stirring constantly. Remove from heat. Stir in lemon peel, lemon juice and 2 tablespoons butter.
- Pour lemon mixture into tart shells. Refrigerate about 1 hour or until set. Store in refrigerator.
Nutrition Facts : Calories 95, Carbohydrate 11 g, Cholesterol 25 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Tart, Sodium 60 mg
CRANBERRY LEMON CURD TARTS
These are the greatest tasting tarts, and the cranberry cocktail makes it the best tasting flavor that you have ever tasted - yummy!!
Provided by Chef mariajane
Categories Dessert
Time 4m
Yield 18 mini tarts
Number Of Ingredients 9
Steps:
- Whisk together eggs, egg yolks, and sugar in large microwaveable bowl. Stir in cranberry cocktail, lemon juice and butter. Microwave on HIGH for 2 minutes; stir. Return to microwave; cook until mxiture begins to boil and thickens, about 2 minutes longer. Stir until smooth. Pour through a fine strainer into bowl. Cover and chill in refrigertor. The mixture can be stored in the refrigerator for up top 1 week. Fill each baked cool tart shell with about 1 tablespoons cold curd just before serving. Garnish with whipped cream and lemon rind.
Nutrition Facts : Calories 61.4, Fat 2, SaturatedFat 1, Cholesterol 47.4, Sodium 15.5, Carbohydrate 10.1, Fiber 0.1, Sugar 9.4, Protein 1.1
APPLE AND LEMON CURD TARTS
Make and share this Apple and Lemon Curd Tarts recipe from Food.com.
Provided by hectorthebat
Categories Tarts
Time 25m
Yield 8 tarts
Number Of Ingredients 4
Steps:
- Preheat the oven to has 7, 220C, fan 200°C Line two baking sheets with nonstick baking paper.
- Unroll the puff pastry sheet, lay it on a work surface, then cut into 8 rectangles. Lightly score about 5mm (1/4 in) from the edges of each rectangle with a sharp knife, to give a narrow border. Lay them on the baking sheets. Spread 1/2 tablespoon of the lemon curd over the centre of each piece of pastry, just up to the border.
- Lay the apple slices onto each piece of pastry so they overlap, standing up slightly, and cover the centre of the pastry, but leave most of the border uncovered. Bake for 15-18 minutes, or until the apples are just tender and the pastry edges are golden.
- Meanwhile, for the glaze, warm the remaining 3 tablespoons of lemon curd in a small pan with 2 teaspoons of water, until it is just runny. Remove the tarts from the oven, and brush the apples and pastry edges with the glaze. Leave them to cool slightly, then serve warm with double cream or vanilla ice cream.
Nutrition Facts : Calories 306.1, Fat 18.1, SaturatedFat 4.5, Sodium 117.8, Carbohydrate 33.8, Fiber 2.9, Sugar 9.8, Protein 3.7
LEMON CURD TARTS
Served in pecan tart shells, these sweet and tangy mini desserts will brighten up even the gloomiest of days!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 24
Number Of Ingredients 12
Steps:
- Heat oven to 375°F. In medium bowl, mix flour, pecans and 1/4 cup sugar. Stir in 1/4 cup butter and 1 egg until crumbly. Press in bottom and up sides of 24 ungreased mini muffin cups. Bake 10 to 12 minutes or until light golden brown. Cool tart shells in pan.
- In 2-quart saucepan, sprinkle gelatin on cold water to soften. In medium bowl, beat 1/2 cup sugar and 2 eggs with electric mixer on high speed until thick and lemon colored; stir into gelatin mixture. Cook about 15 minutes or just until boiling over low heat, stirring constantly. Remove from heat. Stir in lemon peel, lemon juice and 2 tablespoons butter.
- Pour lemon mixture into tart shells. Refrigerate about 1 hour or until set. Store in refrigerator.
Nutrition Facts : Calories 95, Carbohydrate 11 g, Cholesterol 25 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Tart, Sodium 60 mg
LEMON CURD TARTS
A few weeks ago we developed this delicious lemon curd recipe and have been so in love with it ever since. It's so versatile you can eat it on toast, with salad, on scones or even in a delicious and healthy dessert tart, just like this one. Not only is this recipe super delicious, it's also really healthy, gluten free and sugar free. When you make the lemon curd don't worry if it's quite lumpy, you just need to put it through a sieve to remove the lumps and you'll have a fruity, delicious and smooth filling for your tarts.
Provided by hello
Categories Dessert
Time 55m
Yield 8 small
Number Of Ingredients 13
Steps:
- Preheat the oven to 160C/320°F.
- Combine all the ingredients for the crust in a large bowl and mix well, then set aside.
- Grease 8 cupcake tins with coconut oil, then press in the pastry mixture. Push the mixture to the bottom of each tin, then up the sides. The pastry should be about 1/4 cm thick.
- Bake for 30-40 minutes.
- Meanwhile start making the lemon curd. Add all of the ingredients, except for the coconut oil, to a sauce pan and heat over a high heat mixing constantly.
- Once everything is well combined and the mixture has started to bubble, reduce the heat to low/medium and add in the coconut oil. Continue whisking continuously.
- When the mixture has thickened, place in a strainer to remove any lumps then refrigerate.
- Once the pastry cases are cooked, leave them out until completely cooled, then fill each of them with lemon curd and serve.
Nutrition Facts : Calories 483.3, Fat 38, SaturatedFat 25.2, Cholesterol 199.2, Sodium 50.7, Carbohydrate 34.3, Fiber 3.4, Sugar 27.2, Protein 8.6
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