Lemon Tarts

Lemon Tarts

Lemon tarts will be the talk of the family once you bring them out for dessert. Even the toughest dessert critics will be begging for more. 



  1. 6 Rhodes Dinner Rolls , thawed to room temperature
  2. 10 ounces lemon curd jars
  3. whipped topping


30 mins
  1. Add Photo

    Spray counter lightly with non-stick cooking spray. Roll each roll into a 5x10-inch rectangle. Using a 5-inch flower shaped cookie cutter, cut two flowers out of each rectangle. Carefully place each flower into a sprayed muffin cup. Press the petals against the sides of the cups.

  2. Add Photo

    Cover with plastic wrap and let rest 15 minutes. Remove wrap and press the petals again. Poke the bottoms a few times to prevent bubbles from forming. Bake at 375°F 5-7 minutes or until tips are golden brown. Remove flowers from muffin tin and place on cooling rack.

  3. Add Photo

    When cool, fill each one with about a tablespoon of lemon curd. Garnish with a small amount of whipped topping.

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