Lemon Curd Tartlets are the easiest no-fuss dessert. Phyllo tart shells are filled with a creamy lemon curd mixture and a dollop of whipped cream. Garnish with blueberries and a dusting of powdered sugar.
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I'm all about easy, fuss-free desserts, and these Lemon Curd Tartlets take the cake... (or tart)! With a few short-cut ingredients, these miniature tarts are easy to assemble and fun to eat.
These lemon phyllo cups are ideal for Easter, Mother's Day brunch, or any spring party. Serve with other small bites like Strawberry Tea sandwiches, BLT Phyllo Cups, and this goat cheese and fig jam appetizer.
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Ingredient notes
- Lemon curd - Store-bought adds ease and convenience. I love Bonne Maman lemon curd. If you prefer to make homemade, that works great too!
- Phyllo tart shells - These can be found in the freezer section of your local supermarket near the puff pastry.
- Mascarpone cheese is lighter in consistency and less tangy in flavor than American cream cheese. It adds a touch of creaminess and helps to balance the sweetness of the lemon curd.
- Heavy cream - A dollop of freshly whipped cream - flavored with vanilla extract - is the perfect finishing touch for these tarts.
How to make lemon curd tarts
See the recipe card for complete instructions and ingredient amounts.
Step 1: Pre-bake the phyllo shells per the package directions.
Step 2: Combine the lemon curd and room-temperature mascarpone cheese and stir until smooth.
Step 3: Whip the heavy cream, powdered sugar, and vanilla together until soft peaks form.
Step 4: Spoon 1-2 teaspoons into each shell. Add a dollop of whipped cream. Garnish with blueberries and powdered sugar, if desired.
Variations
These tarts are so simple that this method can easily be varied with other flavor combinations. These are some of my favorites.
- S'mores - Chocolate hazelnut spread topped with mini marshmallows and graham cracker crumbs
- Ice cream sundae - Vanilla pudding topped with a drizzle of chocolate syrup and a cherry
- Cookies and cream - Chocolate or vanilla pudding topped with crushed chocolate sandwich cookies
- Key lime pie - Lime curd topped with whipped cream and a slice of lime
- Salted caramel - Vanilla pudding topped with a drizzle of caramel sauce and chopped peanuts
- Fresh berries - Mascarpone cheese topped with fresh berries - blueberries, raspberries, or strawberries
- Cannoli - Mascarpone cheese topped with mini chocolate chips.
Can I make these tartlets ahead of time?
No, I don't recommend preparing these tarts ahead of time. The phyllo shells will start to absorb the moisture from the curd and lose their crisp texture.
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📖 Recipe Card
Lemon Curd Tartlets
Save this recipe!
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Ingredients
- 1.9 ounces phyllo tart shells (15 count package)
- ⅓ cup lemon curd
- 2 tablespoons mascarpone cheese (room temperature)
- ½ cup heavy whipping cream
- 1 tablespoon powdered sugar
- 1 teaspoon vanilla extract
Instructions
- For added crispness, bake the phyllo shells as directed per the package instructions.
- In a small bowl, combine the lemon curd and mascarpone cheese. Stir together until smooth. Set aside.
- In a separate small bowl, using a whisk or hand-held mixer, whip together the heavy cream, powdered sugar, and vanilla until soft peaks form.
- Fill each phyllo shell with 1-2 teaspoons of the lemon curd mixture. Top with a dollop of whipped cream. Garnish with blueberries and powdered sugar if desired.
- Serve immediately.
Notes
- Save any remaining lemon curd mixture to spread on toast or spoon over fresh fruit.
- Save any remaining whipped cream to sweetened coffee or fresh fruit.
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
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