Cranberry Lemon Curd Tarts
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Ingredients
2 egg lightly beaten
2 egg yolks
2/3 cup granulated sugar
1/4 cup undiluted frozen cranberry cocktail, thawed
1/4 cup lemon juice
1 tbsp soft butter
18 frozen mini tart shells (baked as per package instructions)
1/2 cup whipped cream (sweetened with 2 tsp / 10 mL granulated sugar)
1 tbsp orange rind, grated
Nutritional Facts
Amount Per Serving
420 Calories
Protein
6g
Fat
20g
Carbohydrate
53g
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!