Ingredients Jump to Instructions ↓

  1. 6 Wonton or egg-roll wrappers

  2. Butter-flavored cooking spray

  3. 1 cup Sugar

  4. 1 1/2 tablespoon Cornstarch

  5. 1 Egg

  6. 1 cup Fresh lemon juice

  7. 4 teaspoons Lemon zest

  8. 3 cups Fresh berries

  9. 2 tablespoons Red currant jelly, melted w/

  10. 1 tbsp water

Instructions Jump to Ingredients ↑

  1. 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 ½ cup sugar and the cornstarch. Whisk in egg. In a small saucepan, bring to a boil the lemon juice, zest and ½ 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 ¼ 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 on May 29, 1997


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