Ingredients:
¼ cup grated lemon peel
½ cup lemon juice
2 cups sugar
4 large eggs
1 cup (2 sticks) butter
1 cup heavy cream
2 Tbs. powdered sugar
½ tsp. vanilla
16 small purchased tart shells

Preparation:
In the top a double broiler, combine the lemon peel, lemon juice and sugar. Cook the mixture over simmering water until the sugar dissolves, then whisk in the eggs and butter and cook until thick enough to coat the back of a spoon, about 5-10 minutes.
Transfer the lemon curd to a bowl and cool at room temperature, then refrigerate for1-2 hours; the curd will thicken as it chills, but not become as thick as pie filling.

In a medium bowl, whip the cream until stiff, then fold in the powdered sugar and vanilla. Spoon 2 ½ Tbs. chilled curd into each tart shell and top with the whipped cream. Serves 16.

Favorite Flower: Rubrum Lily or Stargazer Lily

How-to Idea: Cookie Boxes

– Wrap a favor box with a napkin and tie with a ribbon or rubber band.

– Fill the favor boxes with homemade cookies.