Lemon Tarts
Source of Recipe
Friends
use ungreased mini muffin pans, need 24 cups..
Pastry:
1/2 cup butter, softened
3 oz cream cheese, softened
2 Tab powdered sugar
beat until light and fluffy, add
1 Tab brandy or other flavoring
gradually blend in
1 1/4 cups flour, mix until smooth
divide evenly and press dough into 24 mini muffin cups. Pierce several places with dessert fork..
bake at 350 Degrees until golden brown, about 18 to 20 minutes..
let cool in pans on wire racks..
Filling:
in top of double boiler, melt
1/4 cup butter over low heat...
add 1 tsp grated lemon zest
1/4 cup fresh lemon juice
2/3 cup sugar
and 2 eggs
whisk quickly to blend well,
keep in double boiler over simmering water..
cook , stirring often until thick and smooth... remove top of double boiler to rack and let filling cool until barely warm to the touch...
fill baked pastry shells with filling, remove tarts from the pans. Serve immediately at room temperature or chill covered to serve later..
makes 2 dozen..
creamy, egg-based fillings should be refrigerated shortly before being served..
stored in an airtight container, they will keep in the refrigerator 3 or 4 days..
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