These luscious lemon curd tarts are a staple dessert at my tea parties. I can make them quickly without even measuring the ingredients using a pastry bag to fill the small shells. The phyllo crust remains crunchy for several hours, so I make them early the morning of the tea and then refrigerate them. I also serve these at wedding and baby showers.
Ingredients
- 0.25 cups lemon curd
- 1 container frozen miniature phyllo shells , 1.9 ounce
- 0.5 cups frozen whipped topping , thawed
- 0.25 teaspoons ground cinnamon , or to taste
Instructions
-
1
Spoon 1 teaspoon lemon curd into the bottom of each phyllo shell; top with whipped topping. Sprinkle a light dusting of cinnamon over the top.
Nutrition Facts
Per serving
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