Lemon Curd Tea Tarts

1. 1

   Cut rounds out of the pie shell and form around the inside of of tart pans or on the back of the tiny cupcake tins.

2. 2

   Bake at 450 degrees for 5-7 minutes; cool before removing.

3. 3

   FILLING:

4. 4

   In a saucepan put all ingredient EXCEPT the eggs and heat the butter just till melted.

5. 5

   Add the 4 well-beaten eggs; cook on a VERY LOW heat till thick, about 15-20 minutes stirring very regularly.

6. 6

   Cool slightly and refrigerate in a non-metal container; cover and refrigerate till cold.

7. 7

   Fill tarts and top with a dab of whipped cream; refrigerate.

* Per serving · 4 servings · Values may vary.

No additional tips available.