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Delicious Mini Lemon Curd Tarts in Crispy Phyllo Cups

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These mini lemon curd tarts feature a crispy, flaky phyllo cup filled with bright, tangy homemade lemon curd. Quick and easy to make, they are perfect for any occasion and loved by kids and adults alike.

Ingredients

  • Phyllo dough sheets (thawed according to package instructions)
  • Unsalted butter, melted (for brushing phyllo layers)
  • Lemon curd (homemade or store-bought)
  • Granulated sugar (1 cup for homemade lemon curd)
  • Fresh lemons (1/2 cup lemon juice and 1 tablespoon lemon zest for curd)
  • Eggs (3 large for lemon curd)
  • Salt (a pinch)
  • Powdered sugar (optional, for dusting)

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease your muffin tin to prevent sticking.
  2. Carefully unroll the thawed phyllo dough, keeping sheets covered with a damp cloth to avoid drying out.
  3. Take one sheet, brush lightly with melted butter, then layer another sheet on top and brush again. Repeat until you have 3-4 layers stacked.
  4. Cut the layered phyllo into 4×4 inch squares, large enough to fit into muffin cups and create little walls.
  5. Gently press the phyllo squares into the muffin tin cups to form cup shapes, folding edges as needed. Repeat for all cups.
  6. Bake the phyllo cups for 10-12 minutes until golden brown and crisp. Watch carefully to avoid burning.
  7. Make the lemon curd by whisking together 3 large eggs, 1 cup sugar, 1/2 cup fresh lemon juice, and 1 tablespoon lemon zest in a saucepan.
  8. Cook over low heat, stirring constantly until thickened (about 10 minutes). Remove from heat and stir in 4 tablespoons unsalted butter until smooth.
  9. Transfer lemon curd to a bowl, cover with plastic wrap touching the surface, and chill for at least 1 hour until firm.
  10. Spoon chilled lemon curd into each crispy phyllo cup just before serving.
  11. Optionally, dust with powdered sugar or garnish with fresh berries or mint leaves.

Notes

Keep phyllo sheets covered with a damp towel while working to prevent drying and tearing. Brush each phyllo layer with melted butter for golden crispness. Do not overfill phyllo cups to avoid sogginess. Lemon curd can be made a day ahead for convenience. Store baked phyllo cups in an airtight container for up to 2 days and fill just before serving to maintain crispness. Re-crisp shells by warming briefly in a 300°F oven if needed.

Nutrition

Keywords: lemon curd tarts, mini tarts, phyllo cups, lemon dessert, easy lemon tart, crispy phyllo, homemade lemon curd

Find it online: https://yumnode.com/delicious-mini-lemon-curd-tarts-recipe-easy-crispy-phyllo-cups-guide/