Lemon Curd Tartlets With Fresh Berries

• 3 eggs
• 1/2 cup sugar
• 1/3 cup lemon juice
• 6 tablespoons brummel & brown spread
• 1 teaspoon lemon
• 24 phyllo strudel sheets
• 1/2 cup frozen whipped topping, thawed
• 1/2 pint fresh blueberries or raspberries

1. In 2-quart nonstick or heavy-bottom saucepan, with wire whisk, beat egg yolks, sugar, lemon juice, Brummel & Brown(R) Spread and lemon peel until blended. Cook over medium heat, stirring constantly, 6 minutes or until mixture comes to a boil and thickens slightly.
2. Turn into large bowl and cover with plastic wrap, pressing wrap on surface of lemon curd; refrigerate to chill completely, about 2 hours.
3. To serve, evenly fill shells with lemon curd. Garnish with whipped cream and berries.

eggs, sugar, lemon juice, brummel brown spread, lemon, frozen whipped topping, fresh blueberries

Taken from www.yummly.com/recipe/Lemon-curd-tartlets-with-fresh-berries-303427 (may not work)