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INGREDIENTS

• 3 item large eggs
• 1 cup sugar
• 1⁄8 teaspoon salt
• 1⁄4 cup butter, melted
• 1⁄2 cup lemon juice
• 2 tablespoon grated lemon zest

PREPARATION

Heat oven to 350°F. Roll out your favorite piecrust about 1⁄4 inch thick or less. Cut circles 1 inch wider than your muffin tins or small tart molds. Fit them into bottoms of muffin tins and partway up sides. Prick bottoms with fork.

Bake until lightly browned, about 10 minutes; let cool. Meanwhile to make lemon curd, in bowl, beat together eggs, sugar and salt. Stir in butter, lemon juice and zest. Cook in double boiler, stirring frequently, until thick, about 30 minutes. Cool to room temperature; spoon filling into tart shells. Store in refrigerator. (Curd is thicker when cold.)

YIELD

2 Serving/s

Nutritional Information

Per tart: 100 calories, 5 grams fat, 32 milligrams cholesterol, 62 milligrams sodium, 12 grams carbohydrate, 1 gram protein.