Cranberry Lemon Curd Tarts - cooking recipe

Ingredients

2 eggs
2 egg yolks
2/3 cup granulated sugar
1/4 cup undiluted frozen cranberry juice concentrate, thawed
1/4 cup lemon juice
1 tablespoon soft butter
18 frozen mini tart shells (baked as per package instructions)
1/2 cup whipped cream (sweetened with 2 tsp. granulated sugar)
1 tablespoon lemon rind, finely grated

Preparation

Whisk together eggs, egg yolks, and sugar in large microwaveable bowl. Stir in cranberry cocktail, lemon juice and butter. Microwave on HIGH for 2 minutes; stir. Return to microwave; cook until mxiture begins to boil and thickens, about 2 minutes longer. Stir until smooth. Pour through a fine strainer into bowl. Cover and chill in refrigertor. The mixture can be stored in the refrigerator for up top 1 week. Fill each baked cool tart shell with about 1 tablespoons cold curd just before serving. Garnish with whipped cream and lemon rind.