MEMPHIS, Tenn. (March 2011) – As with any holiday celebration, attention to detail makes any gathering more memorable. When planning a meal, adding unique hors d’oeuvres or dessert treats creates the perfect surprise for the occasion.

It is often said that good things come in small packages, and Lemon Curd Tartlets with Raspberries are sure to pique guest’s curiosity and delight their palates. The smooth curd and intense lemon essence provide the perfect texture and flavor to any Easter celebration.

“These tartlets are a fresh alternative to traditional Easter cakes or pies," said baking expert Dede Fuson. "Their size and colorful presentation are ideal for guests who crave just a taste of sweetness after a filling meal.”

Tangy lemon curd is dropped into a tartlet shell made using cream cheese, butter, sugar and White Lily® Enriched Bleached All Purpose Flour. The tartlet shell doesn’t overpower the palate and is the perfect complement to the creamy lemon curd. Topped with fresh raspberries, the flavor combination is wonderfully satisfying.

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Lemon Curd Tartlets with Raspberries

Lemon Curd
1/2 cup fresh lemon juice
2 teaspoons finely shredded lemon peel
1/2 cup sugar
Dash of salt
3 large eggs, beaten
6 tablespoons unsalted butter, cut into slices

1 (3 oz.) package cream cheese, softened
1/2 cup butter, softened
2 tablespoons sugar
1 1/4 cup White Lily® Enriched Bleached All Purpose Flour
Fresh raspberries, rinsed and drained

  1. Whisk lemon juice, peel, 1/2 cup sugar, salt and eggs in 2-quart heavy 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. 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. Heat oven to 325°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. Just before serving, fill tart shells with 1 heaping tablespoon lemon curd. Top with 1 or 2 fresh raspberries.

Makes 24 tartlets

Note: Keep opened jar of Lemon Curd refrigerated for up to one week.

©/® The J.M. Smucker Company

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Lemon Curd Tartlets with Raspberries
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