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Lemon-Lime Curd Tartlettes

There’s nothing more aggravating than being at a party, standing around talking to people, while trying to juggle a napkin, fork, plate, and (of course) a glass of wine or beer.

Do you have four hands? Me neither.

So, I’m always pleased when the party-giver puts out 1-bite “no utensils needed” appetizers. Makes life so much easier.

While we often see well-known desserts that fall into this category–brownies, cookies and chocolate dipped fruit–here’s a unique one to add to your repertoire. It’s really simple to make, PLUS you can make it WAY ahead of time and just throw it together about 10 minutes before you need it.

I love that.

Lemon-Lime Curd Tartlettes

Ingredients

  • 1 1/2 cups sugar
  • 2 lemons
  • 3 limes
  • juice from 2 lemons & 3 limes (should be about 1/2 cup – add a little bottled juice if needed)
  • 4 fresh lemon balm leaves with more for garnish (optional)
  • zest from 2 lemons & 3 limes
  • 5 large eggs
  • 1 stick butter (at room temperature)
  • 1/8 teaspoon salt
  • 4 boxes frozen mini phyllo cups (15 per box)
  • fresh blueberries and raspberries

Directions

Combine the sugar, zests, and lemon balm in a food processor. Pulse for 30 seconds, or until everything’s combined into a fine grain.

In a stand mixer with a paddle attachment, cream the butter and the sugar/zest mixture for 3 minutes on medium/high. Add the eggs, one at a time, incorporating each egg fully before adding the next. Add the juice and the salt and mix for 1 more minute.

In a medium sauce pot over medium/low heat, add the lemon/lime mixture. Cook for about 15 minutes, whisking often – almost the whole time. When the lemon/lime mixture thickens, just before it would start to simmer, remove from heat. You now have lemon/lime curd.

Note: Before you start cooking it, the lemon/lime mixture will look slightly curdled, with little lumps – that’s normal and will go away and smooth out after cooking.

Pour the lemon/lime curd into a bowl, and cover with plastic wrap, taking care to press the wrap gently on top of the curd. This prevents the curd from developing a skin on top. Place it in the fridge to cool.

Add 1 generous teaspoon of cooled lemon/lime curd to each phyllo cup. Top with fresh blueberries and raspberries; add a lemon balm leaf for garnish.

Serve chilled. Makes 60 Lemon-Lime Curd Tartlettes.

Final note: If you have lemon-lime curd left over, it keeps very well in the fridge, and will last (covered) for up to 2 weeks. You can also make the curd well in advance of a party and just throw together the tartlettes the day of – takes about 10 minutes.

Down-to-earth approach to food with an ounce or two of snark. Not just restaurants, not just recipes! Mom, wife, friend, co-worker…not always in that order!

3 Comments

  1. Liza

    July 3, 2011 at 10:03 pm

    By the spoonful, so could I. :)

    I got my lemon balm as part of this week’s CSA, so my best advice would be to seek out a local farmers’ market to see if they have any among their herbs. It smells amazing, and is good steeped in tea, stuffed in chicken, etc.

    Good luck!

  2. Margaret Barney

    July 3, 2011 at 2:21 pm

    Yum!! I love love love lemon curd. I could eat it straight up. This gives me a much better way to enjoy it though! I’m not sure where I’d find lemon balm though…(I know it’s optional, but yours look so perfect!)