Lemon Curd Tartlets with Fresh Raspberries Makes 24 tartlets
Prep Time 15 min
Cook Time 8 min
Chill Time 120 min

Nutritional Information

Serving Size 2 tartlets
Amount Per Serving
Calories 140
Calories from Fat 80
Total Fat 9 g
Saturated Fat 2.5 g
Trans Fat 0 g
Cholesterol 50 mg
Sodium 85 mg
Total Carbs 15 g
Dietary Fiber 0 g
Sugars 9 g
Protein 1 g
Vitamin A 6 %
Vitamin C 6 %
Calcium 2 %
Iron 2 %

Lemon Curd Tartlets with Fresh Raspberries

Ingredients

  • 3 egg yolks
  • 1/2 cup sugar
  • 1/3 cup fresh lemon juice
  • 1 tsp. freshly grated lemon peel
  • 6 Tbsp. I Can't Believe It's Not Butter!® All Purpose Sticks
  • 24 frozen mini phyllo dough shells, thawed
  • 1/2 cup whipped cream [or non-dairy whipped topping]
  • 24 raspberries

Directions

  1. Beat egg yolks, sugar, lemon juice and lemon peel in 2-quart nonstick or heavy-bottom saucepan, with wire whisk, until blended. Add I Can't Believe It's Not Butter!® All Purpose Sticks and cook over medium heat, stirring constantly, 8 minutes or until mixture comes to a boil and thickens slightly.
  2. Turn into medium bowl and cover with plastic wrap, pressing wrap on surface of lemon curd; refrigerate to chill completely, about 2 hours.
  3. To serve, evenly fill shells with lemon curd. Garnish with whipped cream and raspberries.

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