These phyllo tarts uses Homemade Lemon Curd that is easy to make and has the perfect lemon tanginess – not too sweet or tart. The curd can be made ahead of time and tarts assembled in a few minutes before serving making a fun and delicious dessert!
Whenever I think of spring and needing a dessert, lemons come to mind – they are fresh, light and just a little burst of tanginess in your mouth.
I definitely have a love of lemons and when combined in a mini dessert, I can’t help to pop one, two or more in my mouth!
What You Will Need
- Lemons – you will use them to zest and squeeze for juice; be sure to zest your lemon before juicing. I do not recommend using bottled lemon juice.
- Sugar – simple caster sugar
- Eggs – I used large eggs and let come to room temperature
- Butter – either salted or unsalted will work for this recipe
- Phyllo Cups – find these mini cups in the freezer section of your grocery store
- Whipped Topping – I used cool whip as it holds it shape better than cream out of a can
- Fruit – I used a fresh blueberry on top
- Fresh Mint – used to garnish the tarts if desired
How to Make Homemade Lemon Curd
In a medium sized saucepan over medium heat you will whisk the sugar, lemon juice, lemon zest and eggs until well blended.
Once combined, add in cold cubed butter being sure to whisk constantly until the mixture is thickened (usually will happen just before it comes to a boil).
The mixture will be done when it coats the back of as shown below.
Take the mixture and pour into a small bowl; let cool for about 10 minutes then place plastic wrap on top and cool completely in refrigerator.
Once the curd is set, it is time to assemble the tarts. Place about a tablespoon of filling in the cup and pipe some cool whip on top.
Finish off with a blueberry and a sprig of mint if desired.
Can lemon curd be made ahead of time?
Yes, the lemon curd can be made a day or two ahead of time
How long will lemon curd last?
According to the National Center for Home Food preservation, lemon curd will keep in an airtight container refrigerated for 4 weeks.
Can you overcook lemon curd?
Yes, if left to boil it can curdle. It is done when you see it starts to boil and it coats the back of a metal spoon
- PRO TIP – once the curd is done I place the mixture in a sieve that is placed over a bowl and use a spatula to press the curd into the bowl. This will remove any small pieces of egg that might still remain in the mixture.
- Phyllo shells will soften so I assemble about 5 minutes before serving – they should stay crisp for about 2 hours
- Any small piece of fruit can be used i.e. raspberries, strawberries, etc.
- The lemon curd will thicken as it cools so don’t be too worried if is appears thin
- The butter cubes should be cold when adding to mixture
Tools Used in This Recipe
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More Lemon Recipes You Will Love
- Lemon Zucchini Bread
- Lemon Whipped Feta Dip
- Asparagus Ricotta Tart
- Lemon Ricotta Mini Tarts
- Lemon Poppy Seed Biscotti
- 3 large eggs
- 1 cup sugar
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1/4 cup butter cubed
- 30 phyllo shells, thawed
- 1 cup cool whip
- 30 blueberries
- In a medium saucepan whisk the eggs, sugar, lemon juice and lemon zest over medium heat until well blended
- Add butter and constantly whisk mixture until thickened and coats the back of a metal spoon
- Press mixture through strainer into a bowl; cool for ten minutes then cover with plastic wrap and refrigerate for about 2 hours until chilled
- Remove shells from package and place about a tablespoon of curd on tart
- Top with piped cool whip and place a blueberry on top with a mint sprig (if desired)
SEE POST FOR TIPS AND FAQS
Nutrition Information:Yield: 30 Serving Size: 1
Amount Per Serving: Calories: 135Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 38mgSodium: 112mgCarbohydrates: 13gFiber: 0gSugar: 8gProtein: 1g
Nutritional information provided is computer-generated and only an estimate. You may want to do your own research with the ingredients listed if you have concerns about health or specific diets.
I was inspired to make this lemon curd recipe from Taste of Home