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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 8 |
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From TOH magazine. These pretty little tartlets would make a great addition to a mini-dessert tray! Times are estimates and don't include chilling time. Ingredients:
3 large eggs |
1 cup sugar |
1/2 cup lemon juice |
1 teaspoon grated lemon peel (colored part only, no white part) |
1/4 cup unsalted butter, cubed |
1 (2 ounce) package frozen miniature phyllo tart shells, thawed |
fresh raspberry |
mint leaf |
sweetened whipped cream |
Directions:
1. In a small, heavy saucepan over medium heat, whisk eggs, sugar, lemon juice, and lemon peel until blended.
2. Add butter and cook, whisking constantly, until mixture is thickened and coats the back of a metal spoon.
3. Transfer lemon curd to a small bowl and cool for 10 minutes. Cover and refrigerate until chilled.
4. Just before serving, spoon lemon curd into tart shells. Garnish with raspberries, mint leaves, and/or whipped cream, if desired. Refrigerate leftovers.
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