Cranberry Lemon Curd Tarts

Total Time: 4 mins Cook Time: 4 mins

Ingredients

• 2 eggs
• 2 egg yolks
• 2/3 cup granulated sugar
• 1/4 cup undiluted frozen cranberry juice concentrate, thawed
• 1/4 cup lemon juice
• 1 tablespoon soft butter
• 18 frozen mini tart shells (baked as per package instructions)
• 1/2 cup whipped cream (sweetened with 2 tsp. granulated sugar)
• 1 tablespoon lemon rind, finely grated

Recipe

• 1 whisk together eggs, egg yolks, and sugar in large microwaveable bowl. stir in cranberry cocktail, lemon juice and butter. microwave on high for 2 minutes; stir. return to microwave; cook until mxiture begins to boil and thickens, about 2 minutes longer. stir until smooth. pour through a fine strainer into bowl. cover and chill in refrigertor. the mixture can be stored in the refrigerator for up top 1 week. fill each baked cool tart shell with about 1 tablespoons cold curd just before serving. garnish with whipped cream and lemon rind.