Lemon Curd Tartlets With Fresh Raspberries

Ingredients

• 3 egg yolks
• 1/2 cup sugar
• 1/3 cup fresh lemon juice
• 1 tsp. grated lemon peel
• 6 Tbsp. I Can't Believe It's Not Butter!® All Purpose Sticks
• 24 frozen mini phyllo dough shells, thawed
• 1/2 cup whipped cream or non-dairy whipped topping
• 24 fresh raspberries

Directions

1. Beat egg yolks, sugar, lemon juice and lemon peel in 2-quart nonstick or heavy-bottom saucepan, with wire whisk, until blended. Add I Can't Believe It's Not Butter!® All Purpose Sticks and cook over medium heat, stirring constantly, 8 minutes or until mixture comes to a boil and thickens slightly.
2. Turn into medium bowl and cover with plastic wrap, pressing wrap on surface of lemon curd; refrigerate to chill completely, about 2 hours.
3. To serve, evenly fill shells with lemon curd. Garnish with whipped cream and raspberries.