Creamy Lemon Shortbread Tarts

creamy lemon shortbread tarts
Creamy Lemon Shortbread Tarts
Makes 8 servings
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  1. 1 (10-ounce) jar lemon curd
  2. 1 (8-ounce) package cream cheese, softened
  3. 8 (3-inch) shortbread tart shells*
  4. Garnish: lemon slices, fresh mint
  1. In a medium bowl, beat lemon curd and cream cheese with a mixer at high speed until smooth and creamy; spoon or pipe mixture into tart shells. Cover and refrigerate for 2 hours before serving. Garnish with lemon and mint, if desired.
  1. *We used Clearbrook Farms Large Dessert-Size Sweet Tart Shells. These tarts are best eaten the day they’re assembled so the shells do not become soggy.
Paula Deen Magazine