Directions

1. In 2-quart nonstick or heavy-bottom saucepan, with wire whisk, beat egg yolks, sugar, lemon juice, Brummel & Brown® Spread and lemon peel until blended. Cook over medium heat, stirring constantly, 6 minutes or until mixture comes to a boil and thickens slightly. Turn into large bowl and cover with plastic wrap, pressing wrap on surface of lemon curd; refrigerate to chill completely, about 2 hours. To serve, evenly fill shells with lemon curd. Garnish with whipped cream and berries.