Lemon Curd Tartlets

I took these to a church dinner tonight and they were devoured.  This would also be a simple little dessert for Easter.  For a quicker dessert yet, buy your lemon curd.

• 3 eggs
• 1 cup sugar
• 1/2 cup fresh lemon juice
• 1 tablespoon grated lemon zest
• 1/4 cup butter, cubed
• 1 pkg. (1.9-oz.) frozen miniature phyllo tart shells, thawed
• Fresh raspberries, mint leaves and/or sweetened whipped cream, opt.

In a small heavy saucepan over medium heat, whisk the eggs, sugar, lemon juice and zest 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.

Makes 15 tartlets.

* I had quite a bit of lemon curd left, so I think you could buy a second box of phyllo shells and use it up or you could use it for something else.

“God can use you at any age – if you are willing.”