Served in pecan tart shells, these sweet and tangy mini desserts will brighten up even the gloomiest of days!
Lemon Curd Tarts
- Prep Time 30 min
- Total 2 hr 0 min
- Servings 24
- Ingredients 12
Ingredients
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
Make With
Gold Medal Flour
Instructions
-
Step1Heat 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.
-
Step2In 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.
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Step3Pour lemon mixture into tart shells. Refrigerate about 1 hour or until set. Store in refrigerator.
Nutrition
95
Calories
5 g
Total Fat
2 g
Protein
11 g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Tart
- Calories
- 95
- Calories from Fat
- 45
- Total Fat
- 5 g
- Saturated Fat
- 1 g
- Cholesterol
- 25 mg
- Sodium
- 60 mg
- Potassium
- 30 mg
- Total Carbohydrate
- 11 g
- Dietary Fiber
- 0g
- Protein
- 2 g
% Daily Value*:
- Vitamin A
- 4%
- 4%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 2%
- 2%
Exchanges:
1 Starch; 1/2 Fat;Tips from the Betty Crocker Kitchens
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