recipes

Lemon Curd Tarts

Ingredients

 

Original recipe (1X) yields 15 servings

  • ¼ cup lemon curd
  • 1 (1.9 ounce) container frozen miniature phyllo shells, thawed
  • ½ cup frozen whipped topping, thawed
  • ¼ teaspoon ground cinnamon, or to taste

Directions

  1. Spoon 1 teaspoon lemon curd into the bottom of each phyllo shell; top with whipped topping. Sprinkle a light dusting of cinnamon over the top.