Lemon Curd Tartlets

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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.

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Steps

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In a small , heavy saucepan over medium heat , whisk eggs , sugar , lemon juice , and lemon peel until blended.

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Add butter and cook , whisking constantly , until mixture is thickened and coats the back of a metal spoon.

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Transfer lemon curd to a small bowl and cool for 10 minutes.

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Cover and refrigerate until chilled.

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Just before serving , spoon lemon curd into tart shells.

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Garnish with raspberries , mint leaves , and / or whipped cream , if desired.

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Refrigerate leftovers.

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Ingredients

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eggs, sugar, lemon juice, lemon peel, unsalted butter, frozen miniature phyllo tart shells, fresh raspberry, mint leaf, sweetened whipped cream