| 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 |
tb |
Cornstarch |
| 1 |
|
Egg |
| 1 |
c |
Fresh lemon juice |
| 4 |
ts |
Lemon zest |
| 3 |
c |
Fresh berries (raspberry, blueberry, black |
| 2 |
tb |
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
A Message from our Provider:
“Forgive your enemies – it messes with their heads!”