Cranberry Lemon Curd Tarts

Ingredients

2 eggs, lightly beaten
2 egg yolks
2/3 cup (150 mL) granulated sugar
1/4 cup (50 mL) undiluted frozen cranberry cocktail, thawed
1/4 cup (50 mL) lemon juice
1 tbsp (15 mL) soft butter
18 frozen mini tart shells (baked as per package instructions)
1/2 cup (125 mL) whipped cream (sweetened with 2 tsp / 10 mL  granulated sugar)
1 tbsp (15 mL) orange rind, grated

Directions

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 mixture begins to boil and thickens, about 2 minutes longer. Stir until smooth. Pour through a fine strainer into bowl. Cover and chill in refrigerator. The mixture can be stored in the refrigerator for up to 1 week. Fill each baked, cooled tart shell with about 1 tbsp (15 mL) cold curd just before serving. Garnish with whipped cream and lemon rind, if desired. Makes 18 mini tarts.

Tip

Try the lemon curd in jelly rolls, cakes and scones!

Makes: 9 servings

Preparation: 8 minutes

Cooking: 4 minutes

Nutrients per serving (2 tarts):

Calories: 420
Protein: 6 g
Carbohydrate: 53 g
Fat: 20 g