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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 15 |
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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 guest. Ingredients:
3 eggs |
1 cup sugar |
1/2 cup lemon juice |
1 tablespoon grated lemon peel |
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 |
Directions:
1. In a 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 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. Yield: 15 tartlets.
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