Lemon Tarts

These cute little tarts are perfect for a Sunday Brunch!

Adapted from rhodesbread.com

PREP TIME

30

minutes

TOTAL TIME

37

minutes

SERVINGS

12

Servings

PREP TIME

30

minutes

TOTAL TIME

37

minutes

SERVINGS

12

servings

Adapted from rhodesbread.com

Ingredients

  • 6

    Rhodes Dinner Rolls, thawed to room temperature

  • 10 ounce jar lemon curd

  • whipped topping

Directions

Spray counter lightly with non-stick cooking spray. Roll each roll into a 5x10-inch rectangle. Using a 5-inch flower shaped cookie cutter, cut two flowers out of each rectangle. Carefully place each flower into a sprayed muffin cup. Press the petals against the sides of the cups. Cover with plastic wrap and let rest 15 minutes. Remove wrap and press the petals again. Poke the bottoms a few times to prevent bubbles from forming. Bake at 375°F 5-7 minutes or until tips are golden brown. Remove flowers from muffin tin and place on cooling rack. When cool, fill each one with about a tablespoon of lemon curd. Garnish with a small amount of whipped topping.

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