Lemon Curd-Raspberry Tartlets

Prepare pastry as directed and shape into twenty-four 3/4 inch balls. Press balls into ungreased 1 3/4 inch mini muffin cups, pressing an even layer onto the bottom and up the sides of each cup. Bake in a preheated 450 degrees F oven for 5-8 minutes, or till edges are light brown. Completely cool pastry shells in muffin cups on a rack. Remove pastry shells from muffin cups and set aside.

FOR THE LEMON CURD:
In a small saucepan combine sugar, cornstarch, and lemon peel. Stir in water. Cook and stir till thickened and bubbly. Gradually stir about 1/2 cup of the hot mixture into egg yolks; return all to saucepan. Cook and stir over medium heat till mixture boils. Cook and stir 2 minutes more. Remove from heat. Stir in lemon juice and margarine or butter, stirring till margarine or butter melts. Spoon about 2 teaspoons of the lemon curd into each pastry shell. Place on a platter. If desired, cover and chill tartlets for up to 24 hours. Just before serving, place a raspberry and, if desired, a sprig of mint on each tartlet.

FOR THE GARNISH:
If desired, cover and chill tartlets for up to 24 hours. Just before serving, place a raspberry and, if desired, a sprig of mint on each tartlet.