Recipe By : Prevention Magazine - June 1997
Serving Size : 6 Preparation Time :0:00
Categories : Not Sent
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 wonton or egg-roll wrappers
butter-flavored cooking spray
1 c sugar
1 1/2 tbsp cornstarch
1 egg
1 c fresh lemon juice
4 tsp lemon zest
3 c fresh berries (raspberry, blueberry, black
2 tbsp red currant jelly, melted w/ 1 tbsp water
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.
