| Level: | Intermediate |
| Total: | 2 hr 45 min |
| Active: | 45 min |
| Yield: | 6 to 8 servings |
| Level: | Intermediate |
| Total: | 2 hr 45 min |
| Active: | 45 min |
| Yield: | 6 to 8 servings |
Ingredients
- 15 frozen phyllo tart shells, such as Athens, thawed
- Nonstick cooking spray
- 1/2 cup granulated sugar, plus for sprinkling
- 2 large eggs plus 2 large yolks
- 2 Meyer lemons, zested and juiced (about 1/3 cup)
- 4 tablespoons unsalted butter, cut into pats
- Whipped cream, for garnish
- Turbinado sugar, for garnish
Instructions
- Preheat the oven to 350 degrees F.
- Spray the phyllo shells with cooking spray and sprinkle with 2 to 4 tablespoons sugar. Place the shells on a baking sheet and transfer to the oven. Bake until golden brown, 5 to 10 minutes. Set aside and let cool completely.
- Meanwhile, whisk the eggs, yolks and the 1/2 cup sugar in a bowl until thick and fluffy. Add the lemon zest and juice, and stir to combine.
- Add the egg mixture to a heavy saucepan; heat over medium heat, stirring constantly, until thickened, 10 to 15 minutes. Pour into a bowl set in an ice bath. Stir in the butter, one pat at a time, and continue stirring to cool down quickly (or chill in the refrigerator until cool to the touch, about 5 minutes).
- Fill a pastry bag or heavy-duty plastic bag with a corner snipped off with the lemon curd filling. Pipe the filling into the cooled tart shells, then freeze for 1 hour. Garnish with a small dollop of whipped cream and sprinkle with turbinado sugar just before serving.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 1383 |
| Total Fat | 88 g |
| Saturated Fat | 16 g |
| Carbohydrates | 135 g |
| Dietary Fiber | 3 g |
| Sugar | 16 g |
| Protein | 12 g |
| Cholesterol | 62 mg |
| Sodium | 1555 mg |
| Serving Size | 1 of 8 servings |
| Calories | 1383 |
| Total Fat | 88 g |
| Saturated Fat | 16 g |
| Carbohydrates | 135 g |
| Dietary Fiber | 3 g |
| Sugar | 16 g |
| Protein | 12 g |
| Cholesterol | 62 mg |
| Sodium | 1555 mg |
Reviews
Loved using the frozen tart shells versus making them from scratch! Lemon curd was super easy to make and the tarts were beautiful and tasty! A family favorite now!
I make these all the time. They are so easy and so very delicious. I like that i can make them ahead of time and they come out perfect every time!
These look fabulous! Cannot wait to make them. I know they will be great. I can taste them in my brain. I began baking when I was 6. As soon as I could read a recipe book, when I was in first grade, I made sugar cookies every morning around 4:30! My poor Mother! I don’t know how she put up with it.Then I discovered FOOD COLORING! She banished me. I am now 61 and still a fabulous cook and baker. You go, QT Pie!
Demaris….! You’re KY Sister at heart, here. Coming from the Derby City. Thank You SO MUCH for this fabulous idea!! Ky high five!!