LEMON CURD TARTS by Paula Roten

The desserts we served at our Refresh Spring Tea a few weeks ago were all simple and easy. We bought the Brownie Bites at Sam's and the Danish Wedding Cookies at Kroger. The Lemon Curd Tarts take no time to make and are refreshing and light. The recipe came from a Weight Watchers Cookbook, believe it or not!

Lemon Curd Tarts
mini phyllo (fillo) shells*
lemon curd**
Cool Whip
cinnamon

1. Place a small dollop of lemon curd in each phyllo shell. (I used a pastry bag and just squeezed a dab in. You can also use a small spoon.) 
2. Top with a small dollop of Cool Whip. (Again, I used a pastry bag, but a small spoon will work just fine.)
3. Sprinkle lightly with cinnamon. 

*The mini phyllo shells are in the freezer section usually near the Cool Whip.

**Lemon Curd looks like jelly and can be found in the baking section of the grocery store. It's usually near the pie fillings. The brand I use is Dickinson.

***Lime Curd Tarts are good too!

Variation - Put a small dollop of raspberry preserves in the phyllo shell first. Then layer the rest of the ingredients. Garnish with a fresh raspberry instead of the cinnamon.