Southeast Dairy Association - lemon tartlets


Luscious Lemon Tartlets

Fill mini phyllo shells with a mixture of cream cheese, yogurt and lemon curd for a citrusy dessert.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings: 45 tartlets


  • 3 (1.9-ounce) packages frozen mini phyllo pastry shells
  • 2 ounces 1/3-less-fat cream cheese, softened
  • 1/3 cup lemon curd
  • 1 (6-ounce) sour cream
  • 1 (5.3-ounce) carton fat-free lemon yogurt
  • 1/4 teaspoon vanilla extract
  • 1 cup lemon wedges (optional)


  • Bake or thaw pastry shells according to package directions; cool completely.
  • Beat cream cheese and lemon curd in a medium bowl with an electric mixer until creamy; add sour cream, yogurt and vanilla, beating until smooth. Spoon mixture evenly into cooled pastry shells; refrigerate until ready to serve. Top with lemon wedges before serving, if desired.
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