6 Wonton or egg-roll wrappers
Butter-flavored cooking
-spray
1 c Sugar
1 1/2 tb Cornstarch
1 Egg
1 c Fresh lemon juice
4 ts Lemon zest
3 c Fresh berries (raspberry,
-blueberry, black
2 tb 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.
Yields
6 Servings