Lemon Citrus Curd Tarts

Products Used
Lemon Citrus Curd Tarts imperial


  • 1 cup Imperial Sugar Extra Fine Granulated Sugar
  • 3 large lemons
  • 1 large lime
  • 1 large orange
  • 1/4 cup (1/2 stick) unsalted butter, cut into pieces
  • 4 egg yolks
  • 2 packages (1.9 ounces each) mini frozen phyllo pastry shells, thawed


    • Fresh blueberries
    • Whipped cream
    • Fresh mint sprigs


    1. 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.
    2. 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).
    3. Pour into clean bowl or 1 cup glass containers. Cover and store in refrigerator for up to 1 week.
    4. When ready to assemble, bake phyllo tarts according to package instructions and allow to cool. 
    5. Fill phyllo tarts with chilled lemon citrus curd. Garnish with blueberries and whipped cream and a sprig of mint, if desired.
    6. Serve remaining curd with scones, muffins, or toast.
    Rate & Review
    or to post comments
    Tera Foroughi
    Oct 23, 2013

    Oops.. there is no Spanish translation to this recipe