Lemon Curd Tarts

Lemon Curd Tarts

Served in pecan tart shells, these sweet and tangy mini desserts will brighten up even the gloomiest of days!

Prep Time

30

Minutes

Total Time

2:00

Hrs:Mins

Makes

24

tarts

Pecan Tart Shells
1
cup Gold Medal® all-purpose flour
1/2
cup finely chopped pecans
1/4
cup sugar
1/4
cup butter or margarine, softened
1
egg
Filling
1
teaspoon unflavored gelatin
1
tablespoon cold water
1/2
cup sugar
2
eggs
2
tablespoons grated lemon peel
1/4
cup lemon juice
2
tablespoons butter or margarine
  1. Heat oven to 375°F. In medium bowl, mix flour, pecans and 1/4 cup sugar. Stir in 1/4 cup butter and 1 egg until crumbly. Press in bottom and up sides of 24 ungreased mini muffin cups. Bake 10 to 12 minutes or until light golden brown. Cool tart shells in pan.
  2. In 2-quart saucepan, sprinkle gelatin on cold water to soften. In medium bowl, beat 1/2 cup sugar and 2 eggs with electric mixer on high speed until thick and lemon colored; stir into gelatin mixture. Cook about 15 minutes or just until boiling over low heat, stirring constantly. Remove from heat. Stir in lemon peel, lemon juice and 2 tablespoons butter.
  3. Pour lemon mixture into tart shells. Refrigerate about 1 hour or until set. Store in refrigerator.
Makes 24 tarts
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Special Touch
The fresh lemon in these tiny tarts just begs for a cup of hot tea. Garnish the tarts with berries or a fresh fruit slice to complete the afternoon tea experience!
Time Saver
No time to make the lemon curd filling? Go ahead and warm purchased lemon curd and spoon into the cooled tart shells. The curd won’t “set” like it would if you made it, but it’ll still taste great!

Nutrition Information:

1 Serving (1 Tart)
  • Calories 95
    • (Calories from Fat 45 ),
  • Total Fat 5 g
    • (Saturated Fat 1 g,),
  • Cholesterol 25 mg;
  • Sodium 60 mg;
  • Total Carbohydrate 11 g
    • (Dietary Fiber 0g,
  • Protein 2 g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.