Directions (continued)

• minutes or until golden brown. Cool on wire racks.
• In a large saucepan, combine the cranberries, sugar and water. Cook
• over medium heat until berries have popped, about 20 minutes.
• Meanwhile, in a small heavy saucepan over medium heat, whisk the
• eggs, sugar, lemon juice and peel until blended. Add butter; cook,
• whisking constantly, until mixture is thickened and coats the back
• of a spoon.
• Transfer to a small bowl; cool. Cover and refrigerate for 1 hour.
• Transfer berry topping to another bowl; refrigerate until serving.
• Spoon filling into tart shells. Chill, uncovered, until set. For
• garnish, in a small saucepan, bring lemon slices, sugar and water to
• a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until
• lemon is tender. Cut slices in half; chill.
• Just before serving, spoon cranberry topping over tarts. Garnish with
• lemon slices. Yield: 8 servings.