Cranberry Lemon Curd Tarts

  • Serves: 9
  • Cooking Time: 4 MINS
  • Total Calories: 420 CALS

Nutrients per serving:

  • Protein: 6g
  • Fat: 20g
  • Carbohydrate: 53g


Whisk together eggs, egg yolks and sugar in large microwaveable bowl. Stir in cranberry cocktail, lemon juice and butter. Microwave on HIGH for 2 minutes, stir. Return to microwave; cook until mixture begins to boil and thickens, about 2 minutes longer. Stir until smooth. Pour through a fine strainer into bowl. Cover and chill in refrigerator. The mixture can be stored in the refrigerator for up to 1 week. Fill each baked, cooled tart shell with about 1 tbsp (15 mL) cold curd just before serving. Garnish with whipped cream and lemon rind, if desired. Makes 18 mini tarts.

Tip: Try the lemon curd in jelly rolls, cakes and scones!

Preparation: 8 minutes

Cooking: 4 minutes


  • 2 eggs, lightly beaten
  • 2 egg yolks
  • 2/3 cup (150 mL) granulated sugar
  • 1/4 cup (50 mL) undiluted frozen cranberry cocktail, thawed
  • 1/4 cup (50 mL) lemon juice
  • 1 tbsp (15 mL) soft butter
  • 18 frozen mini tart shells (baked as per package instructions)
  • 1/2 cup (125 mL) whipped cream (sweetened with 2 tsp / 10 mL  granulated sugar)
  • 1 tbsp (15 mL) orange rind, grated