GRAND RAPIDS, Mich. — There is always something extra you can bring to the table when it comes to Easter Brunch. Lemon curd tartlets are a fan favorite from the Ginger Chef. They are a refreshing and creamy way to start the day. Here's what you need. 


  • 1 package of puff pastry phyllo shells (found in the freezer section)
  • 2 - 8oz cream cheese packages, softened 1 stick of unsalted butter, softened
  • 1 lb confectioner’s powdered sugar ½ cup heavy whipping cream 1 tsp vanilla extract 1 lemon, zested
  • 1 jar of lemon curd, or one recipe homemade
  • Blackberries, optional


  1. Pull out pastry shells from freezer, set on a cookie pan and leave at room temperature to thaw.
  2.  In a medium to large bowl, cream together butter and cream cheese with electric beaters or in a stand mixer.
  3.  Add confectioner’s powdered sugar and mix in slowly.
  4.  Add vanilla and beat thoroughly.
  5.  Slowly add heavy whipping cream and blend for 30 seconds until fluffy. Do not over mix.
  6.  Fold in lemon zest.
  7.  Fill pastry bag or a zip top bag with cream cheese icing. Snip the corner so as to create a pastry bag with a ½ inch opening.
  8.  Fill lemon cream cheese into the pastry shells halfway.
  9.  Top cream cheese icing with 1 tsp lemon curd.
  10.  Garnish with a sliced blackberry or additional lemon zest.

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