Lemon Curd Tartlets

By june

Ingredients

• 3 eggs
• 1 cup sugar
• 1/2 cup lemon juice
• 1 tsp grated lemon peel
• 1/4 cup butter, cubed
• 2 pkgs (1.9 oz) frozen miniature phyllo tart shells, thawed
• Fresh raspberries, mint leaves and/or sweetened whipped cream, optional

Preparation

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