Simple Way to Blueberry Lemon Curd Cheesecake

Lemon Curd Tarts

These blueberry lemon cheesecake pancakes are a perfectly legitimate way to have cheesecake for breakfast!

Recipe Summary Lemon Curd Tarts

These lemon curd tarts are a staple dessert at my tea parties. I can make them quickly without even measuring the ingredients using a pastry bag to fill the small shells. The crust remains crunchy for several hours, so I make them early the morning of the tea and then refrigerate them. I also serve these at wedding and baby showers. For variation, you can place 1/4 teaspoon raspberry spread underneath the lemon curd and garnish with a fresh raspberry, omitting the cinnamon. Another variation is to use lime curd instead of lemon, both of which can be found in the baking aisle of the grocery store.

Ingredients | Blueberry Lemon Curd Cheesecake

¼ cup lemon curd

1 (1.9 ounce) container frozen miniature phyllo shells, thawed

½ cup frozen whipped topping, thawed

¼ teaspoon ground cinnamon, or to taste

Directions

Spoon about 1 teaspoon lemon curd into the bottom of each phyllo shell; top with whipped topping. Sprinkle a light dusting of cinnamon over the top.

Info | Blueberry Lemon Curd Cheesecake

prep: 10 mins total: 10 mins Servings: 15 Yield: 15 tarts

TAG : Lemon Curd Tarts

Desserts, Pies, Tarts,