Individual lemon lime cream tarts

Individual Lemon Lime Cream Tarts Recipe

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Lynnda Cloutier


These elegant tarts can be made up to a day ahead of time.
Garnish with fresh raspberries. Source: unknown

★★★★★ 1 vote


1 box refrigerated pie crusts, softened as directed on box
1 package (3 oz) cream cheese, softened
2 tablespoons powdered sugar
2 tablespoons whipping cream
1 teaspoon grated lime peel
1/4 cup lemon curd (from 10-oz jar)
whipped cream
strips of lime zest
strips of lemon zest

How to Make Individual lemon lime cream tarts


  • 1Heat 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.
  • 2Meanwhile, 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.
  • 3In 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. Garnish with fresh raspberries.

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About Individual lemon lime cream tarts

Course/Dish: Pies