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Lemon Tarts

These dainty little tarts are perfect for a bridal shower or wedding reception. Candy violets or small candy flowers can be used as a garnish. They can be purchased at specialty housewares stores, craft stores, bakeries or from cake decorating mail order catalogs.

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  • prep time 40 min
  • total time 55 min
  • ingredients 5
  • servings 24
 

Ingredients

3
inches Pillsbury® refrigerated sugar cookies
1
medium lemon
3/4
cup sugar
6
tablespoons butter or margarine
2
eggs, beaten

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Lightly grease 24 small tart pans or mini muffin cups. In each tart pan, place 1 rounded teaspoon dough; gently press in bottom and up side. (Wrap and refrigerate remaining dough for another use.) Place tart pans on cookie sheet.
  • 2 Bake 7 to 9 minutes or until light golden brown. Cool 1 minute; carefully remove tart shells from pans to cooling racks.
  • 3 Grate peel from lemon (about 4 to 5 teaspoons); set aside. Squeeze juice from lemon, adding water if necessary to equal 1/4 cup; place in 2-quart saucepan. Stir in sugar and butter. Heat over medium heat until butter is melted. Remove from heat; stir in beaten eggs. Cook over low heat, stirring constantly, until mixture thickens. Stir in lemon peel. Cool slightly, about 15 minutes. (Lemon filling can be refrigerated at this point until ready to serve).
  • 4 To serve, spoon about 1 tablespoon lemon filling into each tart shell. Garnish as desired.
  • 1 Heat oven to 350°F. Lightly grease 24 small tart pans or mini muffin cups. In each tart pan, place 1 rounded teaspoon dough; gently press in bottom and up side. (Wrap and refrigerate remaining dough for another use.) Place tart pans on cookie sheet.
  • 2 Bake 7 to 9 minutes or until light golden brown. Cool 1 minute; carefully remove tart shells from pans to cooling racks.
  • 3 Grate peel from lemon (about 4 to 5 teaspoons); set aside. Squeeze juice from lemon, adding water if necessary to equal 1/4 cup; place in 2-quart saucepan. Stir in sugar and butter. Heat over medium heat until butter is melted. Remove from heat; stir in beaten eggs. Cook over low heat, stirring constantly, until mixture thickens. Stir in lemon peel. Cool slightly, about 15 minutes. (Lemon filling can be refrigerated at this point until ready to serve).
  • 4 To serve, spoon about 1 tablespoon lemon filling into each tart shell. Garnish as desired.

EXPERT TIPS

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Expert Tips

Any remaining lemon filling can be stored in the refrigerator up to 1 week and used as a spread on muffins or English muffins.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Tart
Calories
90
(
Calories from Fat
35),
% Daily Value
Total Fat
4g
4%
(Saturated Fat
2g,
2%
),
Cholesterol
25mg
25%;
Sodium
50mg
50%;
Total Carbohydrate
12g
12%
(Dietary Fiber
0g
0%
  Sugars
10g
10%
),
Protein
1g
1%
;
% Daily Value*:
Vitamin A
2%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1 Other Carbohydrate; 1 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.