Lemon Curd Tartlets With Fresh Berries

Name: Lemon Curd Tartlets With Fresh Berries
Total time: 2 h 21 min
Yield: 8 servings
Ingredients: 3 eggs; 1/2 cup sugar; 1/3 cup lemon juice; 6 tablespoons brummel & brown spread; 1 teaspoon lemon; 24 phyllo strudel sheets; 1/2 cup frozen whipped topping, thawed; 1/2 pint fresh blueberries or raspberries

Brummel & Brown

8Ingredients

120Calories

2Hours

Ingredients

servings:

3 eggs
1/2 cup sugar
1/3 cup lemon juice
6 tablespoons brummel & brown spread
1 teaspoon lemon
24 phyllo strudel sheets
1/2 cup frozen whipped topping, thawed
1/2 pint fresh blueberries (or raspberries)

Directions

In 2-quart nonstick or heavy-bottom saucepan, with wire whisk, beat egg yolks, sugar, lemon juice, Brummel & Brown® Spread and lemon peel until blended. Cook over medium heat, stirring constantly, 6 minutes or until mixture comes to a boil and thickens slightly. Turn into large bowl and cover with plastic wrap, pressing wrap on surface of lemon curd; refrigerate to chill completely, about 2 hours. To serve, evenly fill shells with lemon curd. Garnish with whipped cream and berries.

Discover more recipes from Brummel & Brown