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Luscious Lemon-Lime Cream Tarts

 Luscious Lemon-Lime Cream Tarts
  • Prep 30 min
  • Total 35 min
  • Servings 4
These stunning citrus tarts are a refreshing way to end your meal!
August 21, 2014


  • 1/2 pkg (425 g) Pillsbury* Refrigerated Pie Crusts
  • 1/3 cup (75 mL) granulated sugar
  • 2 tbsp (25 mL) butter,softened
  • 1 tbsp (15 mL) grated lemon rind
  • 3 tbsp (45 mL) lemon juice
  • 1 egg yolk
  • Cream Cheese Filling
  • 1/3 cup (75 mL) cream cheese, softened
  • 2 tbsp (25 mL) icing sugar
  • 2 tbsp (25 mL) whipping cream
  • Whipped cream
  • Strips of lime peel


  • 1
    Heat oven to 450°F (230° C). Cut four 4-inch (10 cm) rounds from crust. Press each crust into 4-inch (10 cm) tart pan; prick bottom with fork. Bake for 5 to 9 minutes or until golden brown. Cool 15 minutes or until complete cooled.
  • 2
    Lemon Curd Filling: Meanwhile, in small sauce pan combine granulated sugar, butter, lemon and lime rind, lemon juice and egg yolk until well blended. Cook over low heat, stirring constantly, until mixture thickens.Cool.
  • 3
    Cream Cheese Filling: Meanwhile, in small bowl, combine cream cheese, icing sugar and whipping cream; beat until smooth. Divide evenly into cooled tarts.
  • 4
    Spoon cooled lemon curd evenly on top of cream cheese in shells to within 1/4 inch (6 mm) of edges. Garnish with whipped cream and lime peel strips.

  • Kitchen Tip: Make Ahead Tip: The tart crusts can be made ahead. Assemble and bake the crusts, then cool them. Wrap them tightly and freeze them for up to one week.

No nutrition information available for this recipe
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