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Lemon Custard Tartlets
All Recipes Desserts & Frostings Lemon Custard Tartlets

Lemon Custard Tartlets

Delicate, crisp pastries filled with creamy lemon custard make a pretty addition to any sweet tray

  • Serves
  • Experience


  • ¾ cup Lantic Plantation Raw Sugar, divided
  • 2 eggs
  • 1 egg yolk
  • ½ cup lemon juice
  • 1 cup homogenized milk
  • 2 tbsp cornstarch
  • ½ tsp ground cinnamon
  • 12 sheets thawed phyllo pastry
  • ¾ cup melted butter (approximately)


  1. Whisk ¼ cup sugar with eggs, yolk and lemon juice in a medium bowl; set aside. Stir milk, ¼ cup sugar and cornstarch in a heavy saucepan set over medium heat; cook, stirring often, until thickened. Slowly whisk into egg mixture. Return to pan and cook for 2 minutes
  2. Transfer custard to a bowl; place plastic wrap directly over custard. Cool to room temperature; chill until ready to use or up to 3 days.
  3. Meanwhile, preheat oven to 350°F (180°C). Lightly coat 36 mini-muffin cups with non-stick cooking spray.
  4. Blend remaining sugar with cinnamon. Lay one sheet of phyllo on a work surface. Brush lightly with butter; sprinkle evenly with ½ tsp cinnamon sugar. Repeat layers twice. Top with a final piece of phyllo; brush with butter. Use a 3-inch cutter to make 12 rounds.
  5. Press into mini-muffin cups. Repeat with remaining phyllo. Bake for 6-8 minutes or until evenly golden. Cool completely. (Can be reserved in an airtight container for 2 days.)
  6. Divide lemon custard among pastry cups just before serving. Makes 36 tartlets.