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
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.
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