These Lemon Citrus Curd Tarts are little bites of sunshine that will add some zest to your day. The citrus curd is made with lemons, limes, and oranges. The lemons give it a bright, tangy kick, while the limes add an extra hint of tropical tanginess. The oranges smooth things out with their sweet, fruity notes. Butter, sugar, and egg yolks lend the curd a rich, creamy touch, making it absolutely luscious. Lemon Citrus Curd Tarts are made with a base of delicate, flaky mini phyllo pastry shells, providing a nice little crunch as a counterpoint to the creamy filling. These tarts aren't just delicious; they're the sort of thing that makes you close your eyes and savor every single moment. Perfect for summer picnics, afternoon tea, or just because. Plus, since they're mini-sized, there's no need to feel guilty for having more than one!
Zest lemons to measure 1 tablespoon lemon peel. Juice lemons, lime and orange; pour into measuring cup to measure 1 cup. Mix sugar, lemon peel and juices in a medium heavy saucepan.
Stir in butter and egg yolks. Cook and stir over medium-low heat for about 8 minutes until mixture thickens and coats back of a spoon and reaches a temperature of 180°F (do not boil).
Pour into clean bowl or 1 cup glass containers. Cover and store in refrigerator for up to 1 week.
When ready to assemble, bake phyllo tarts according to package instructions and allow to cool.
Fill phyllo tarts with chilled lemon citrus curd. Garnish with blueberries and whipped cream and a sprig of mint, if desired.
Serve remaining curd with scones, muffins, or toast.
