Lemon Curd Tartlets - cooking recipe

Ingredients

3 large eggs
1 cup sugar
1/2 cup lemon juice
1 teaspoon grated lemon peel (colored part only, no white part)
1/4 cup unsalted butter, cubed
1 (2 ounce) package frozen miniature phyllo tart shells, thawed
Garnishes (as desired)
fresh raspberry
mint leaf
sweetened whipped cream

Preparation

In a small, heavy saucepan over medium heat, whisk eggs, sugar, lemon juice, and lemon peel until blended.
Add butter and cook, whisking constantly, until mixture is thickened and coats the back of a metal spoon.
Transfer lemon curd to a small bowl and cool for 10 minutes. Cover and refrigerate until chilled.
Just before serving, spoon lemon curd into tart shells. Garnish with raspberries, mint leaves, and/or whipped cream, if desired. Refrigerate leftovers.