LEMON DROP TARTLETS

By Joelene

Ingredients

• 3 3
• eggs
• 1 c
• sugar
• 1/2 c
• lemon juice
• 2 Tbsp
• butter
• 1/3 c
• cornstarch
• 1 pkg
• (1.9 oz.) mini puff pastry shells, thawed
• 1 c
• whipped cream
• fresh raspberries, blueberries and strawberries for garnish

Preparation

Step 1

1
In a small saucepan over medium heat, whisk eggs, sugar and lemon juice until well blended.
2
Add butter and cornstarch; cook, whisking constantly until mixture is thick.
3
Transfer to a small bowl and let cool for 15 minutes. Then cover and refrigerate for 4-6 hours or overnight.
4
Just before serving, spoon lemon filling into pastry shells and top with whipped cream. Garnish with fresh berries. Refrigerate any leftovers