Lemon Curd Phyllo Tartlets

Current situation this morning is wondering what I am going to write about. So I start thinking about my Dad who just got out of the hospital yesterday, My father-in-law who I am pretty sure has gotten up and let the dog out but then went to his recliner and is back a sleep. He’s 92 it’s totally legal. And My husband who went to work. His boss sucks! Did I forget to mention he is self employed? He said he is only working for a few hours. I should have checked to see if he packed a lunch… Happy Father’s Day to all the Dad’s out there!

So my house is super quiet this morning, I hear a few clocks ticket. I do love clocks and there is some sort of clock in almost every room, some have more than one. Though there is something said about having the non ticking ones; especially when your trying to sleep. I spoke too soon; I just heard my daughter get up. So I am sitting here sipping my tea and wondering what I made in the last few weeks to share with you so I grab my camera and hope I took photos of what I made, ad long as it was good and the first thing to pop up where these lovely lemon tartlets. They were definitely good enough to share, between the 3 of us we polished them all off in a very short period of time, I mean they were gone in about 5-10 minutes at most. Logic set in that they wouldn’t taste as good if we saved any. I love Justifications.

I want to point out that this was my first time making lemon curd and it was super easy. I know you can buy lemon curd but there really isn’t a need to with just a few ingredients and I think it took me 10-15 minutes at most to make it. It does need to cool completely but it was very easy, Give it a try!

Lemon Curd Phyllo Tartlets

an easy lemon curd, sweet and tart dessert


  • ½ cup sugar
  • ¼ teaspoon kosher salt
  • 1 large egg
  • 3 egg yolks
  • teaspoon lemon zest
  • cup fresh lemon juice 2 lemons
  • 3 tablespoons unsalted butter
  • 1 package mini phyllo shells I bought Athens
  • blueberries optional


  • Combine the first six ingredients in a nonreactive pot. Stainless steel or enameled would work. Whisk together the sugar and salt, then whisk in the eggs, then immediately whisk in the lemon zest and juice.
  • place pot over medium low heat and bring to a simmer whisking constantly, until bubbling in the center and starts to thicken. roughly 5 minutes. Remove from the heat and whisk in the butter. (If you wanted a thinner curd you could add another tablespoon of butter)
  • Strain the thickened curd through a fine-mesh sieve into a bowl. Your looking to remove any zest and cooked pieces of whites. Press a piece of plastic wrap directly onto the surface of the curd and let it cool completely. roughly 20 minutes. Place in the refrigerator until thickened and cold, at least an hour. store in an airtight container up to a week or freeze for a couple of months.
  • place phyllo shells on a sheet pan, whisk an egg white and lightly brush each tart and then sprinkle with some sugar. Bake in a 350°F oven for 8-10 minutes. Let them cool on a wire rack and either spoon or pipe the lemon curd into each shell. Add a blueberry to two and enjoy!


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