Lemon Curd Tartlets

taste of home 2011 summer


Lemon Curd Tartlets

3 eggs

1 cup sugar

½ cup lemon juice

1 T grated lemon peel

1/3 cup butter, cubed

1 package frozen mini phyllo tart shells, thawed

Fresh raspberries and mint leaves, lemon slices to garnish – and/or sweetened whipped cream, optional.

In small heavy saucepan over medium heat, whisk the eggs, sugar, lemon juice and peel until blended. Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a metal spoon.

Transfer mixture to small bowl; cool for 10 minutes. Cover and refrigerate until chilled.

Just before serving, spoon lemon curd into tart shells. Garnish with raspberries, mint/lemon wedge and whipped topping if desired.

 

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