Lemon Curd Tartlets with Fresh Raspberries

Yield:

30 tartlets

Recipe from

Recipe from

Recipe Time

Prep: 15 Minutes
Cook: 8 Minutes

Ingredients

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

Preparation

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.

Note:

November 2009