In a small heavy saucepan over medium heat, whisk
the eggs, sugar, lemon juice and peel until
blended. Add butter; cook, whisking constantly,
until mixture is thickened and coats the back of a
metal spoon. Transfer to a small bowl; cool for 10
minutes. Cover and refrigerate until chilled.
Just before serving, spoon lemon curd into tart
shells. Garnish with raspberries, mint and/or
cream if desired. Refrigerate leftovers.
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