Last updated on February 23, 2019 by Liza Hawkins
It’s so close to spring, I can almost taste it! But, we’re not quite there yet; we just had snow showers in Maryland yesterday…good grief!
In the meantime, I’m going to share one of my springtime recipe favorites, bursting with super tangy and sweet flavor. It’s also perfect for a large gathering because in 30 minutes you can make 60 bite-sized treats of yumminess. File this one away for game-time or a summer cookout:
Lemon Curd Tartlettes
Yield: 12 to 15
Lemon Curd Tartlettes
Prep Time: 2 hours
Cook Time: 15 minutes
Total Time: 2 hours 15 minutes
Lemon Curd Tartlettes are a perfect summer dessert treat!
Ingredients
- 1-1/2 cups sugar
- 2 lemons, juiced and zested
- 3 limes, juiced and zested
- 4 fresh lemon balm leaves
- 5 large eggs, room temperature
- 1 stick salted butter, room temperature
- 1/8 teaspoon salt
- 4 boxes frozen mini phyllo cups (15 per box)
- fresh blueberries and raspberries
Instructions
*Note: Before you start cooking it, the lemon mixture will look slightly curdled and lumpy. This is normal and will disappear and smooth out after cooking. If you have leftover curd, it keeps very well in the refrigerator and will last up to 2 weeks if it’s covered.
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Do you cook the cups and let chill before you put the custard in?
I just used the phyllo cups straight without cooking first. If I did cook them, then I would let them cool before adding the curd. Hope that helps!