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Lemon Curd Tarts

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By Betty Crocker Kitchens
Updated Nov 13, 2013
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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
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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

  • Step 
    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.
  • Step 
    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.
  • Step 
    3
    Pour 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;
*Percent Daily Values are based on a 2,000 calorie diet.

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