| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Not, Sent | 6 | Servings | |
INGREDIENTS
| 6 | Wonton or egg-roll wrappers | |
| Butter-flavored cooking | ||
| spray | ||
| 1 | c | Sugar |
| 1 1/2 | T | Cornstarch |
| 1 | Egg | |
| 1 | c | Fresh lemon juice |
| 4 | t | Lemon zest |
| 3 | c | Fresh berries, raspberry |
| blueberry black | ||
| 2 | T | Red currant jelly, melted w/ |
| 1 tbsp water |
INSTRUCTIONS
Preheat oven to 400°. Lightly spray six 4-in. tartlet pans with cooking spray. Line pans with wonton wrappers. Trim excess dough at tops. Lightly spray insides of shells. Bake until crisp and golden brown, about 6-8 minutes. Remove shells from pans; cool on a cake rack. Filling: In a medium bowl, whisk together 1/2 cup sugar and the cornstarch. Whisk in egg. In a small saucepan, bring to a boil the lemon juice, zest and 1/2 cup sugar. Whisk this in a thin stream into egg mixture. Return mixture to pan and bring to a boil, whisking steadily. Reduce heat to medium-low and simmer for 1 minute or until thickened. Transfer to a medium bowl and cover with plastic wrap, pressing wrap against curd to prevent skin from forming. (slit top slightly with a sharp knife to release steam.) Cool to room temperature. Rinse berries. Pat dry. (Recipe can be prepared ahead to this stage). Spoon 1/4 cup cooled lemon curd into cooled shells. Arrnage berries atop curd. Brush with jelly. Serve immediately. Recipe by: Prevention Magazine - June 1997 Posted to MC-Recipe Digest V1 #624 by The Taillons <taillon@access.mountain.net> on May 29, 1997
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