Easy Lemon Tarts
Delicate, flaky phyllo dough is the simple, yet elegant base for these easy lemon tarts.
2 sheets phyllo dough, thawed
2 tablespoons butter or margarine, melted
1 tablespoon granulated sugar
1 (8-ounce) jar lemon curd
- Preheat oven to 350°F (175°C).
- Cut each sheet of phyllo in half, so that you have 4 sheets. Brush 1 sheet with butter and sprinkle with sugar. Repeat with remaining sheets, stacking as you go. Using a sharp knife, divide stack into 8 squares. Place on a cookie sheet and bake for 3 to 5 minutes, or until golden. Remove from the oven and set aside to cool.
- Stir lemon curd and divide in half. Using one half of the lemon curd, place equal dollops in the center of 4 of the phyllo squares. Place remaining 4 phyllo squares on top, pressing gently to secure. Garnish with remaining lemon curd. Serve immediately.
Makes 4 servings.
Tip: Find phyllo dough in the frozen food section of the grocery store.