Individual Lemon-Lime Cream Tarts

Prep Time: 30 min
Total Time: 35 min
Servings: 4

These stunning citrus tarts are a refreshing way to end your meal!



  • 1/2 package Pillsbury™ refrigerated Pie Crusts

Lemon Curd Filling

  • 1/3 cup (75 mL) granulated sugar
  • 2 tbsp (25 mL) butter, softened
  • 1 tbsp (15 mL) grated lemon peel
  • 1 tsp grated lime peel
  • 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 peel, 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.

Expert Tips

  • 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.