Mini Lemon Cheesecake Tartlets ~ the Perfect Mother's Day Dessert
Makes enough to fill 48 Mini Fillo cups. For best results all ingredients should be room temperature. Place a sheet of parchment on a cookie sheet and set aside. (affiliate links)
Servings 48 mini tarts
Ingredients
- 48 mini Fillo cups, (in the frozen section)
- 2- 8 oz bars of cream cheese, room temp
- ¾ cups granulated organic sugar
- 2 large eggs, room temp
- 1 teaspoon vanilla paste or extract
- ½ teaspoon sea salt
- Zest of 3 lemons, separated
- 1 jar lemon curd
Instructions
- Preheat oven to 350. Set oven rack in center position.
- Place fillo cups on a parchment covered cookie sheet and set aside.
- Use a mixer to blend cream cheese till smooth, add sugar and eggs, scraping down sides of mixer as needed.
- Add zest of TWO lemons and vanilla paste, mix well.
- Use a small spoon to fill each fillo cup almost full. Bake for 22-24 minutes, till centers are set and fillo cup is cripsy.
- Allow to cool, then dab with lemon curd and sprinkle with zest from remaining lemon. Refrigerate till served.