LEMON CURD TARTLETS

By SAEGERMA

Ingredients

• 3 EGGS
• 1 CUP SUGAR
• 1/2 CUP LEMON JUICE
• 1 TSP LEMON ZEST
• 1/4 CUP BUTTER CUBED
• 1 PKG FROZEN MINI PHYLLO CUPS
• FRESH RASPBERRIES

Preparation

Step 1

IN A SMALL HEAVY SAUCEPAN OVER MEDIUM HEAT WHISK THE EGGS SUGAR LEMON JUICE 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 AND COOL FOR 10 MIN COVER & REFRIGERATE UNTIL CHILLED JUST BEFORE SERVING SPOON INTO THAWE TART SHELLS GARNISH WITH RASPBERRIES & WHIPPED CREAM