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Lemon Curd Tartlets with Fresh Raspberries

Prep time 15 mins
Cook time 8 mins
Yield 30 tartlets


  • 3 egg yolks
  • 1/2 cup sugar
  • 1/3 cup fresh lemon juice
  • 1 teaspoon grated lemon peel
  • 6 tablespoons I Can't Believe It's Not Butter!® Cooking & Baking sticks
  • 24 frozen mini phyllo dough shells, thawed
  • 1/2 cup whipped cream or non-dairy whipped topping
  • 24 fresh raspberries

How to Make It

  1. Beat egg yolks, sugar, lemon juice and lemon peel in 2-quart nonstick or heavy-bottom saucepan, with wire whisk, until blended. Add I Can't Believe It's Not Butter!® Cooking & Baking sticks and cook over medium heat, stirring constantly, 8 minutes or until mixture comes to a boil and thickens slightly.

    Turn into medium bowl and cover with plastic wrap, pressing wrap on surface of lemon curd; refrigerate to chill completely, about 2 hours.

    To serve, evenly fill shells with lemon curd. Garnish with whipped cream and raspberries.