Easy Lemon Tarts
Recipe from
Family Circle
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.
Servings:
6 servings
Ingredients
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1 cuppowdered sugarsee savings
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4 to 5 teaspoonsmilksee savings
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6small sponge-cake shellssee savings
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6 tablespoonbottled lemon curdsee savings
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Fresh raspberries (for garnish)see savings
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mint sprigs (for garnish)see savings
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Directions
1.
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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