Lemon Tartlets


  • 1 cup lemon curd (preferably homemade)
  • Zest of 1 lemon
  • ΒΌ cup fresh lemon juice
  • 2 boxes pre-made Filo tart shells
  • 1 quart fresh blueberries


  1. Pour lemon curd into mixing bowl. Zest lemon into bowl, then juice one half of the lemon into the bowl. Whisk to combine, and refrigerate.
  2. Tarts should be assembled soon before eating to prevent crusts from becoming soggy.
  3. When ready to assemble, spoon curd mixture into large Ziploc baggie. Arrange tart shells onto serving platter. Snip one corner from the baggie, about Β½ of an inch long. Pipe lemon curd into shells.
  4. Rinse blueberries, and top each tartlet with two or three berries. Serve.