Lemon Curd-Raspberry Tartlets

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Active Time:  20 Minutes Total Time:  1 Hour Yield:  Makes 24 tartlets The wonderful flavor of the lemon curd also enhances other seasonal fruits such as sweet cherry halves, strawberry, apricot, or plum slices, or kiwifruit wedges. RECIPE INGREDIENTS Tart Pastry For the Lemon Curd: 1/2 cup sugar 4 teaspoons cornstarch 1 teaspoon finely shredded lemon peel 3/4 cup water 2 beaten egg yolks 1/4 cup lemon juice 2 tablespoons margarine or butter For the Garnish: 24 raspberries 24 fresh mint sprigs (optional) Other necessary recipes: Tart Pastry

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DIRECTIONS Prepare pastry as directed and shape into twenty-four 3/4 inch balls. Press balls into ungreased 1 3/4 inch mini muffin cups, pressing an even layer onto the bottom and up the sides of each cup. Bake in a preheated 450 degrees F oven for 5-8 minutes, or till edges are light brown. Completely cool pastry shells in muffin cups on a rack. Remove pastry shells from muffin cups and set aside. FOR THE LEMON CURD: In a small saucepan combine sugar, cornstarch, and lemon peel. Stir in water. Cook and stir till thickened and bubbly. Gradually stir about 1/2 cup of the hot mixture into egg yolks; return all to saucepan. Cook and stir over medium heat till mixture boils. Cook and stir 2 minutes more. Remove from heat. Stir in lemon juice and margarine or butter, stirring till margarine or butter melts. Spoon about 2 teaspoons of the lemon curd into each pastry shell. Place on a platter. If desired, cover and chill tartlets for up to 24 hours. Just before serving, place a raspberry and, if desired, a sprig of mint on each tartlet. FOR THE GARNISH: If desired, cover and chill tartlets for up to 24 hours. Just before serving, place a raspberry and, if desired, a sprig of mint on each tartlet. Nutrition Facts per Serving Yield: Yield:  Makes 24 tartlets Calories: 103 Fat. Total: 6g Protein: 1g Carbohydrates, Total: 12g Sodium: 2mg % Cal. from Fat: 52% Cholesterol: 48mg