Lemon Curd Tea Tarts

Lemon Curd filling a tart is elegant for a Bridal Tea Party or just on a tray for a shower or wedding. There is a dab of whipped cream on the top. They are so tasty.

• Ready In: 40 mins
• Yields: 3 cups filling

Ingredients

• 1  pastry for single-crust pie

• FILLING

• 1 1⁄2 cups sugar
• 3⁄4 cup butter
• 2  teaspoons  grated lemon peel
• 1⁄2 cup lemon juice
• 4  eggs (well beaten)

• TOPPING

•  whipped cream

Directions

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. Bake at 450 degrees for 5-7 minutes; cool before removing.
3. FILLING:
4. In a saucepan put all ingredient EXCEPT the eggs and heat the butter just till melted.
5. Add the 4 well-beaten eggs; cook on a VERY LOW heat till thick, about 15-20 minutes stirring very regularly.
6. Cool slightly and refrigerate in a non-metal container; cover and refrigerate till cold.
7. Fill tarts and top with a dab of whipped cream; refrigerate.