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.

• Preparation Time: 10 mins
• Total Time: 10 mins
• Calories: 43 Calories

Ingredients

• ½ cup frozen whipped topping, thawed
• ¼ teaspoon ground cinnamon, or to taste
• ¼ cup lemon curd
• 1 (1.9 ounce) container frozen miniature phyllo shells, thawed

Recipe Instructions

Step 1

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.