Lemon Curd Tartlets With Fresh Raspberries

• 3 eggs
• 1/2 cup sugar
• 1/3 cup lemon juice
• 1 teaspoon lemon
• 6 tablespoons i can't believe it's not butter! all purpose sticks
• 24 phyllo strudel sheets
• 1/2 cup frozen whipped topping, thawed
• 24 frozen raspberries in heavy syrup, partially thawed

1. Beat egg yolks, sugar, lemon juice and lemon peel in 2-quart nonstick or heavy-bottom saucepan, with wire whisk, until blended. Add I Can't Believe It's Not Butter!(R) All Purpose Sticks and cook over medium heat, stirring constantly, 8 minutes or until mixture comes to a boil and thickens slightly.
2. Turn into medium 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 raspberries.

eggs, sugar, lemon juice, lemon, butter, frozen whipped topping, frozen raspberries

Taken from www.yummly.com/recipe/Lemon-curd-tartlets-with-fresh-raspberries-303087 (may not work)