Mini Lemon Tarts
Recipe: #266
September 30, 2011
Categories: Desserts, Lemon, Baby Shower, Birthday, Brunch, Christmas Easter, July 4th, Labor Day, Mothers Day, Picnic, Potluck, Vegetarian, Kosher Dairy, more
"My favorite lemon tarts, you can make these in regular size tart shells also"
Ingredients
Nutritional
- Serving Size: 1 (77.9 g)
- Calories 248.1
- Total Fat - 15.5 g
- Saturated Fat - 6.4 g
- Cholesterol - 363.1 mg
- Sodium - 72.6 mg
- Total Carbohydrate - 20.8 g
- Dietary Fiber - 1 g
- Sugars - 9.4 g
- Protein - 6.6 g
- Calcium - 70.7 mg
- Iron - 1.2 mg
- Vitamin C - 2.7 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In the microwave (I use my 8-cup Pyrex measuring cup for this) or on top of the stove (using a heavy-bottomed sauce pan) combine sugar, cornstarch, lemon zest, lemon juice, egg yolks, half and half and whipping cream (can use 2 cups half and half cream if desired and omit the whipping cream); whisk to combine.
Step 2
Microwave on HIGH until thick (removing about every minute to stir, cooking time should be about 5-8 minutes).
Step 3
Cook until thickened.
Step 4
Stir in butter; whisk until butter has melted and the mixture is smooth.
Step 5
Cool to almost room temperature, stirring every so often.
Step 6
Divide evenly between baked tart shells (at this point you can cover and chill until ready to serve)
Step 7
Before serving top eqach tart with dollup of whipped cream or Cool Whip.
Tips
No special items needed.