Name: Lemon Curd Tartlets
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 15 servings
Ingredients: 3 large eggs; 1 cup sugar; 1/2 cup lemon juice; 1 tablespoon grated lemon zest; 1/4 cup butter, cubed; 1 package (1.9 ounces) frozen miniature phyllo tart shells, thawed; Fresh raspberries, mint leaves and/or sweetened whipped cream, optional

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Lemon Curd Tartlets

20 min15 servings

This has been in my party recipe collection for over 30 years and never fails to satisfy my guests. I can always rely on these fancy treats to please even the fussiest in the crowdt. —Jessica Feist, Pewaukee, Wisconsin

Ingredients

3 large eggs

1 cup sugar

1/2 cup lemon juice

1 tablespoon grated lemon zest

1/4 cup butter, cubed

1 package (1.9 ounces) frozen miniature phyllo tart shells, thawed

Fresh raspberries, mint leaves and/or sweetened whipped cream, optional

Instructions

1 In a small heavy saucepan over medium heat, whisk the eggs, sugar, lemon juice and zest until blended. Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a metal spoon. Transfer to a small bowl; cool for 10 minutes. Cover and refrigerate until chilled.

2 Just before serving, spoon lemon curd into tart shells. Garnish with raspberries, mint and/or cream if desired. Refrigerate leftovers.