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Lemon Tarts

Source of Recipe

Mimi's Archive


List of Ingredients

1 package refrigerated sugar cookie dough
2 medium lemons
1 1/2 cups sugar
3/4 cup butter
4 eggs, beaten


Recipe

Heat oven to 350ºF. lightly grease and sugar a small tart pan or mini muffin pan (this will make 24 tarts).Place a rounded teaspoonful of dough in each tart/muffin cup. gently press in bottom and up sides. place pan on cookie sheet. bake for 7-9 minutes. or until light golden brown. cool;remove tarts from pan. Grate peel from lemons (about 3 TBS);squeeze 1/2 cup juice from lemons, adding water if necessary to equal 1/2 cup. in a large saucepan, combine lemon juice, sugar and butter.

Heat until butter is melted. stir in eggs. cook over low heat until mixture thickens, about 20 minutes. stirring constantly. add lemon peel; blend well. cool slightly.(lemon filling can be refrig. at this point until ready to serve.) To serve, spoon a generous tablespoonful lemon filling into each cookie tart; place on serving plate. garnish as desired. makes 24. Tip: any remaining filling can be stored in refrigerator and used as a spread for toast, muffins, or english muffins.