- 1 of 1 In heavy-bottom medium-size saucepan, whisk together eggs, sugar, ginger and lime juice. Cook over medium heat, whisking constantly, just until boiling and mixture is thickened, about 6 minutes (mixture should register 160 degrees F on instant-read thermometer). Transfer to medium-size bowl; stir in lime rind. Cover surface with plastic wrap; refrigerate 2 hours or until chilled.
Cups and Garnish:
- 1 of 1 Spoon 1-1/2 teaspoons Lime Curd into each phyllo cup; top with piece of mango and strawberry slice. Serve immediately or refrigerate up to 4 hours. Garnish with additional grated lime rind, if desired. Makes 45 mini tarts.
Servings Per Recipe:
Per Serving: 0 g fiber, 0 g sat. fat, 14 mg sodium, 1 g pro., 45 kcal cal., 1 g Fat, total, 7 g carb., 14 mg chol.