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Rhodesbread

Lemon Tarts

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These cute little tarts are perfect for a Sunday Brunch!

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Rate this recipe 4.4/5 (11 Votes)

Ingredients

  • 6 Rhodes Dinner Rolls, thawed to room temperature
  • 10 ounce jar lemon curd
  • whipped topping

Details

Servings 12
Preparation time 30mins
Cooking time 37mins
Adapted from rhodesbread.com

Preparation

Step 1

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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