Instructions: Preheat oven to 400 . Lightly spray six 4-in. tartlet pans with cooking spray. Line pans with wonton wrappers. Trim excess dough at tops. Lightly spray insides of shells. Bake until crisp and golden brown, about 6-8 minutes. Remove shells from pans; cool on a cake rack.

Filling: In a medium bowl, whisk together 1/2 cup sugar and the cornstarch.

Whisk in egg.

In a small saucepan, bring to a boil the lemon juice, zest and 1/2 cup sugar. Whisk this in a thin stream into egg mixture. Return mixture to pan and bring to a boil, whisking steadily. Reduce heat to medium-low and simmer for 1 minute or until thickened. Transfer to a medium bowl and cover with plastic wrap, pressing wrap against curd to prevent skin from forming.

(slit top slightly with a sharp knife to release steam.) Cool to room temperature.

Rinse berries. Pat dry. (Recipe can be prepared ahead to this stage). Spoon 1/4 cup cooled lemon curd into cooled shells. Arrnage berries atop curd.

Brush with jelly. Serve immediately.

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