Easy Lemon Tarts

This quick and easy dessert recipe is delicious because lemon curd and sponge cake are made for each other--even when both come ready-made.

Recipe from Family Circle
  • 1   cup powdered sugar
  • 4 - 5   teaspoons milk
  • 6   small sponge-cake shells
  • 6   tablespoons bottled lemon curd
  •  Fresh raspberries (for garnish)
  •  mint sprigs (for garnish)
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Beat together powdered sugar and milk in a bowl until good drizzling consistency. Pour into small plastic food-storage bag; snip off a small corner. Drizzle over 6 small packages sponge-cake shells. Place 1 rounded tablespoon lemon curd into each center. Garnish with fresh raspberries and mint sprigs. One large sponge-cake shell may be substituted.
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