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!