Lemon Curd Tartlets With Fresh Berries

1. 1

   In 2-quart nonstick or heavy-bottom saucepan, with wire whisk, beat egg yolks, sugar, lemon juice, Brummel & Brown(R) Spread and lemon peel until blended. Cook over medium heat, stirring constantly, 6 minutes or until mixture comes to a boil and thickens slightly.

2. 2

   Turn into large bowl and cover with plastic wrap, pressing wrap on surface of lemon curd; refrigerate to chill completely, about 2 hours.

3. 3

   To serve, evenly fill shells with lemon curd. Garnish with whipped cream and berries.

* Per serving · 4 servings · Values may vary.

No additional tips available.