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Mini Lemon Tarts

Here's how you make Mini Lemon Tarts
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  • Servings: 45
  • Prep: 10m
  • Cook: 8m
    • The following recipe serves 45 people.

Ingredients

The ingredients are:
  • 45 to 50 mini tart shells, baked and cooled completely
  • 2 cups granulated sugar (you can add in more sugar to taste if desired while filling is cooking)
  • 7 tablespoons cornstarch
  • 3 tablespoons lemon zest
  • 1 cup fresh lemon juice (can use 1/2 cup each fresh and bottled)
  • 6 egg yolks (slightly beaten, yolks from large eggs)
  • 1 1/2 cups half and half
  • 1/2 cup heavy whipping cream (unwhipped)
  • 1/2 cup butter (cut into pieces)
  • 3/4 cup sour cream
  • Sweetened whipped cream (or can use Cool Whip topping)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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