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Meyer Lemon Shake-Up Tarts

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  • Level: Intermediate
  • Total: 2 hr 45 min (includes cooling and freezing time)
  • Active: 45 min
  • Yield: 6 to 8 servings
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15 frozen phyllo tart shells, such as Athens, thawed

Nonstick cooking spray 

1/2 cup granulated sugar, plus for sprinkling 

2 large eggs plus 2 large yolks

2 Meyer lemons, zested and juiced (about 1/3 cup)

4 tablespoons unsalted butter, cut into pats 

Whipped cream, for garnish 

Turbinado sugar, for garnish 


  1. Preheat the oven to 350 degrees F.
  2. Spray the phyllo shells with cooking spray and sprinkle with 2 to 4 tablespoons sugar. Place the shells on a baking sheet and transfer to the oven. Bake until golden brown, 5 to 10 minutes. Set aside and let cool completely.
  3. Meanwhile, whisk the eggs, yolks and the 1/2 cup sugar in a bowl until thick and fluffy. Add the lemon zest and juice, and stir to combine.
  4. Add the egg mixture to a heavy saucepan; heat over medium heat, stirring constantly, until thickened, 10 to 15 minutes. Pour into a bowl set in an ice bath. Stir in the butter, one pat at a time, and continue stirring to cool down quickly (or chill in the refrigerator until cool to the touch, about 5 minutes).
  5. Fill a pastry bag or heavy-duty plastic bag with a corner snipped off with the lemon curd filling. Pipe the filling into the cooled tart shells, then freeze for 1 hour. Garnish with a small dollop of whipped cream and sprinkle with turbinado sugar just before serving.