taste of home 2011 summer
Lemon Curd Tartlets
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.