LEMON DROP TARTLETS
Recipe and photo: Kroger
1/2 clemon juice
1 pkg(1.9 oz.) mini puff pastry shells, thawed
1 cwhipped cream
·fresh raspberries, blueberries and strawberries for garnish
How to Make LEMON DROP TARTLETS
- In a small saucepan over medium heat, whisk eggs, sugar and lemon juice until well blended.
- Add butter and cornstarch; cook, whisking constantly until mixture is thick.
- Transfer to a small bowl and let cool for 15 minutes. Then cover and refrigerate for 4-6 hours or overnight.
- Just before serving, spoon lemon filling into pastry shells and top with whipped cream. Garnish with fresh berries. Refrigerate any leftovers.