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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 375ºF. 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.