Lemon Curd Tartlets With Fresh Raspberries

1. 1

   Beat egg yolks, sugar, lemon juice and lemon peel in 2-quart nonstick or heavy-bottom saucepan, with wire whisk, until blended. Add I Can't Believe It's Not Butter!(R) All Purpose Sticks and cook over medium heat, stirring constantly, 8 minutes or until mixture comes to a boil and thickens slightly.

2. 2

   Turn into medium 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 raspberries.

No nutritional information available.

No additional tips available.