Lemon Drop Tartlets

By kjs1010

Ingredients

• 3 eggs
• 1 cup sugar
• 1/2 cup lemon juice
• 2 Tbs butter
• 1/3 cup cornstarch
• 1 package (1.9 oz) mini puff pastry shells, thawed
• 1 cup whipped cream
• Fresh raspberries, blueberries and strawberries, for garnish

Preparation

Step 1

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

Yield: 15 tartlets