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Lemon Curd Tarts




Source of Recipe


Betty Crocker


List of Ingredients




Pecan Tart Shells (See Below)
1 teaspoon unflavored gelatin
1 tablespoon cold water
1/2 cup sugar
2 eggs
2 tablespoons grated lemon peel
1/4 cup lemon juice
2 tablespoons butter or margarine


Recipe



. Make Pecan Tart Shells; cool.
2. Sprinkle gelatin on cold water in 2-quart saucepan to soften. Beat sugar and eggs with electric mixer on high speed until thick and lemon colored; stir into gelatin mixture. Heat just to boiling over low heat about 15 minutes, stirring constantly; remove from heat. Stir in lemon peel, lemon juice and butter.
3. Pour lemon mixture into tart shells. Refrigerate about 1 hour or until set.




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Pecan Tart Shells



1 cup Gold Medal� all-purpose flour
1/2 cup finely chopped pecans
1/4 cup sugar
1/4 cup butter or margarine, softened
1 egg

1. Heat oven to 375�F. Stir together flour, pecans and sugar in small bowl. Stir in butter and egg until crumbly. Press in bottom and up side of 24 ungreased small muffin cups, 1 3/4x1 inch. Bake 10 to 12 minutes or until light golden brown. Cool tart shells in pan.