Love lemon? Then tart, tangy, together with delicious Lemon Curd Tartlets are for you! But don't last fooled past times 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 last made alongside homemade or store-bought lemon curd. Personally, I prefer to brand my ain ... but Lemon Curd Tartlets are but delicious either way.
In my humble opinion, fresh lemon juice is absolutely fundamental for fabulous lemon curd. So, to teach started alongside Lemon Curd Tartlets, squelch a bunch of fresh lemon juice.
I purpose i of these hand-held juicers, which exactly together with then happens to last i of my favorite kitchen utensils. Fav. or. ite. I hateful l-o-v-e dear it! It's slow to use, gets the most juice out of the lemons of whatever 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 dear alongside a whisk, together with scout every bit it goes from a brilliant yellowish watery mixture to a beautifully pale yellowish together with thickened lemon curd.
Once thickened, take away the curd from the rut 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 fix to savour these delectable Lemon Curd Tartlets, spoon the curd into phyllo shells, piece of occupation past times 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 y'all won't regret it.
Lemon Curd Tartlets
Source: Adapted from Cooking Light magazine
(Printable recipe)
Ingredients
two packages mini phyllo shells
Lemon Curd:*
1 c. + two T. sugar
1 T. cornstarch
1/8 tsp. salt
1 c. fresh lemon juice (approximately five lemons)
three large eggs
two 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 tabular array 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 six hours or overnight. Lemon curd volition thicken every bit it cools.
Prepare the Topping:
4. Pour off whatever liquid from the piece of occupation past times 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 afterwards filling, together with then it's best to get together these tarts unopen to the fourth dimension of serving. They are sure enough yet delicious afterwards the shells soften (I've happily eaten leftovers the side past times side day!), but volition last missing the textural compaction from the shells.
*Store-bought lemon curd tin last substituted.
Enjoy!
