Ingredients:
1. 3 eggs
2. 1 C. sugar
3. 1/2 C. lemon juice
4. 1 t. grated lemon peel
5. 1/4 C. butter cubed
6. 1 (1.9 oz) pkg. frozen miniature phyllo tart shells, thawed
7. fresh raspberries, mint leaves and/or sweetened whipped cream, optional
Method: In a small heavy saucepan over medium heat, whisk the eggs, sugar, lemon juice and peel until blended. Add butter; cook, whisking constantly until mixture is thickened and coats the back of a metal spoon. Transfer to a small bowl; cool for 10 minutes. Cover and refrigerate until chilled. Just before serving, spoon lemon curd into tart shells. Garnish with raspberries, mint and/or cream if desired. Refrigerate leftovers.
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