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White Lily

Lemon Curd Tartlets with Raspberries


35 min


40 min


24 tartlets


Lemon Curd Tartlets
1/2 cup fresh lemon juice 1 (3 oz.) pkg. cream cheese, softened
2 tsps. finely shredded lemon peel 1/2 cup butter, softened
1/2 cup sugar 2 tbsps. sugar
Dash salt 1 1/4 cups White Lily® Enriched Bleached All Purpose Flour
3 large eggs, beaten Fresh red raspberries, rinsed and drained
6 tbsps. unsalted butter, cut into slices


  1. 1.
    WHISK lemon juice, lemon peel, 1/2 cup sugar, salt and eggs in a heavy 2-quart saucepan. Stir in 6 tablespoons butter. Cook over medium low heat, whisking frequently, until curd is thick enough to hold marks of whisk. Pour curd through a sieve to remove zest. Transfer to small bowl. Cover and chill.

  2. 2.
    BEAT cream cheese and 1/2 cup butter in a large bowl, with electric mixer at medium speed, until fluffy. Scrape down sides of bowl. Add 2 tablespoons sugar and beat until light and fluffy. Scrape down sides of bowl. Add flour. Beat on low speed until combined. Wrap dough in plastic wrap. Chill one hour.

  3. 3.
    HEAT oven to 325º F. Shape dough into 24 one-inch balls. Press into bottom and up sides of ungreased miniature muffin cups. Bake 25 to 30 minutes. Cool 2 minutes and remove to cooling rack. Cool completely.

  4. 4.
    FILL tart shells with 1 heaping tablespoon lemon curd just before serving. Top with several fresh red raspberries.

  5. TIP
    Lemon curd keeps chilled for one week.