BITE SIZED LEMON TARTS
Source of Recipe
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Recipe Introduction
Makes 2 dozen cookies
Store these little pastries
filled with sunny lemon curd
in the refrigerator until you
are ready to serve them.
List of Ingredients
1/4 cup butter (1/2 stick; no substitutions)
1 teaspoon grated lemon peel
1/4 cup lemon juice
2/3 cup granulated sugar
2 eggs
Cream-Cheese Pastry (recipe follows)Recipe
Melt butter in the microwave oven
on medium power.
In a bowl, whisk lemon peel, lemon
juice, sugar and eggs.
Beat in butter until well-combined.
Place lemon mixture in top of
a double boiler over simmering
water and cook, stirring often,
until thickened and smooth
(about 10 to 15 minutes).
Remove top of double boiler
to a wire rack and let filling
cool until it is barely warm to
the touch.
Preheat oven to 350 degrees F.
Divide Cream-Cheese Pastry evenly
into ungreased 13/4-inch muffin
pans, using your fingertips to
press pastry uniformly into each
cup.
Pierce each pastry shell in several
places with a fork.
Bake until pastry shells are golden
brown (18 to 20 minutes).
Cool in pans on wire racks.
Fill pastry shells with lemon
filling.
Remove tarts from pans and
serve either at room temperature
or chilled.
~~~ Cream-Cheese Pastry
1/2 cup butter, softened (1 stick; see note)
1 3-ounce package cream cheese, softened
2 tablespoons powdered sugar
1 tablespoon brandy
1 1/4 cups all-purpose flour
In a mixer bowl, combine butter,
cream cheese and powdered sugar;
beat until light and fluffy.
Blend in brandy.
Gradually add flour, mixing until
dough is smooth.
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