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Lemon Citrus Curd Tarts
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Lemon Citrus Curd Tarts
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Little bite sized tartlets filled with sweet and tangy lemon, lime and orange curd. Topped with fresh blueberries and mint sprigs.

Prep time
Bake/Cook time
24 tartlets
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Lemon Citrus Curd Tarts
Extra Fine Granulated Sugar
Prep time :
Bake/Cook time :
Yield :
24 tartlets


  • 1 cup Dixie Crystals Extra Fine Granulated Sugar
  • 3 lemons
  • 1 lime
  • 1 orange
  • 1/4 cup (1/2 stick) butter, cut into pieces
  • 4 egg yolks
  • 2 packages (1.9 ounces each) mini frozen phyllo pastry shells, thawed
  • Blueberries, whipping cream
  • Optional: Fresh mint


  1. Zest lemons to measure 1 tablespoon lemon peel. Juice lemons, lime and orange juice; 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. Fill phyllo tarts with chilled lemon citrus curd. Garnish with blueberries and whipped cream and a sprig of mint, if desired.
  5. Serve remaining curd with scones or muffins.
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