Cranberry Lemon Curd Tarts
- 2 eggs
- 2 egg yolks
- 2/3 cup granulated sugar
- 1/4 cup undiluted frozen cranberry juice concentrate, thawed
- 1/4 cup lemon juice
- 1 tablespoon soft butter
- 18 frozen mini tart shells (baked as per package instructions)
- 1/2 cup whipped cream (sweetened with 2 tsp. granulated sugar)
- 1 tablespoon lemon rind, finely grated
- 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 mxiture begins to boil and thickens, about 2 minutes longer. Stir until smooth. Pour through a fine strainer into bowl. Cover and chill in refrigertor. The mixture can be stored in the refrigerator for up top 1 week. Fill each baked cool tart shell with about 1 tablespoons cold curd just before serving. Garnish with whipped cream and lemon rind.
eggs, egg yolks, granulated sugar, cranberry juice concentrate, lemon juice, butter, tart shells, whipped cream, lemon rind
Taken from www.food.com/recipe/cranberry-lemon-curd-tarts-365246 (may not work)