LEMON BURST TARTLETS

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Lemon Burst Tartlets image

From my Mamaw's recipe collection.

Provided by Chrystal Cackler @journeyrock92

Categories     Pies

Number Of Ingredients 6

1 jar(s) 10 ounces lemon curd
1 - carton 8 ounces frozen whipped topping, thawed
5-6 - drops yellow food coloring, optional
2/3 cup(s) raspberry cake and pastry filling
2 package(s) 1.9 ounces each frozen miniature phyllo tart shells
30 - fresh raspberries

Steps:

  • In a large bowl, combine the lemon curd, whipped topping and food coloring if desired until smooth. Spoon 1 teaspoon raspberry filling into each tart shell. Pipe or spoon lemon mixture over filling. Garnish each with a raspberry. Refrigerate leftovers. Yield: 2-1/2 dozen.

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