Individual Lemon-Lime Cream Tarts

Individual Lemon-Lime Cream Tarts

Photo by Deborah P.

  • Prep Time


  • Total Time


  • Servings



  • Crust

  • 1

    box Pillsbury® refrigerated pie crusts, softened as directed on box

  • Filling

  • 1

    package (3 oz) cream cheese, softened

  • 2

    tablespoons powdered sugar

  • 2

    tablespoons whipping cream

  • 1

    teaspoon grated lime peel

  • ¼

    cup lemon curd (from 10-oz jar)

  • Garnish

  • Whipped cream

  • Strips of lime zest

  • Strips of lemon zest


1 Heat oven to 450°F. Unroll pie crust onto work surface. Use 4-inch round cutter to cut four 4-inch rounds from crust. Press each round into 4-inch tart pan; prick bottom with fork. Bake 5 to 9 minutes or until golden brown. Cool completely, about 15 minutes. 2 Meanwhile, in small bowl, beat cream cheese, powdered sugar and whipping cream with electric mixer on medium speed until smooth. Divide evenly among cooled tart shells. 3 In small bowl, stir grated lime peel into lemon curd until smooth. Spoon evenly over cream cheese mixture in shells to within 1/4 inch of edges. Garnish with whipped cream and strips of lime and lemon zest. facebook StumbleUpon Digg Reddit Twitter Expert TipsThese elegant tarts can be made up to a day ahead of time. Garnish with fresh raspberries.


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