Tangy lemon curd, crispy phyllo shells, and homemade whipped cream make mini lemon tarts the perfect bite-sized dessert to impress your guests!

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Ingredients in these mini lemon tartlets are Athens phyllo shells, lemon curd, heavy cream, powdered sugar and vanilla extract.

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In a large mixing bowl, add the heavy cream and beat with an electric mixer for two minutes until soft peaks form.

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Next, add the powdered sugar and vanilla extract and continue beating until stiff peaks form.

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In a separate bowl, add one cup of the homemade whipped cream to the lemon curd. Cover the remaining whipped cream with plastic wrap and refrigerate.

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Gently fold the lemon curd and whipped cream together with a spatula until smooth.

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Bake the phyllo cup shells according to package directions at 350°F for about three minutes. Then remove and allow them to fully cool.

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Once the phyllo cups have cooled, fill each phyllo shell with the lemon curd whipped cream mixture.

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Top each mini lemon curd tart with more homemade whipped cream and fresh lemon zest (optional).

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These individual lemon curd tarts are easy to make and are the perfect mini dessert for any occasion!

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If you enjoy these mini lemon tarts, you will love these lemon glazed muffins as well!

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