Lemon Curd Tarts Recipe

Make Pecan Tart Shells; cool.

Sprinkle gelatin on cold water in 2-quart saucepan to soften. Beat sugar and eggs with electric mixer on high speed until thick and lemon colored; stir into gelatin mixture. Heat just to boiling over low heat about 15 minutes, stirring constantly; remove from heat. Stir in lemon peel, lemon juice and butter.

Pour lemon mixture into tart shells. Refrigerate about 1 hour or until set.

For Tart Shells: Heat oven to 375ºF. Stir together flour, pecans and sugar in small bowl. Stir in butter and egg until crumbly.

Press in bottom and up side of ungreased small muffin cups, 1 3/4x1 inch. Bake 10 to 12 minutes or until light golden brown. Cool tart shells in pan.