| 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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