Lemon Curd Tarts

 

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

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

• 1 Heat oven to 375°F. In medium bowl, mix flour, pecans and 1/4 cup sugar. Stir in 1/4 cup butter and 1 egg until crumbly. Press in bottom and up sides of 24 ungreased mini muffin cups. Bake 10 to 12 minutes or until light golden brown. Cool tart shells in pan.
• 2 In 2-quart saucepan, sprinkle gelatin on cold water to soften. In medium bowl, beat 1/2 cup sugar and 2 eggs with electric mixer on high speed until thick and lemon colored; stir into gelatin mixture. Cook about 15 minutes or just until boiling over low heat, stirring constantly. Remove from heat. Stir in lemon peel, lemon juice and 2 tablespoons butter.
• 3 Pour lemon mixture into tart shells. Refrigerate about 1 hour or until set. Store in refrigerator.