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LEMON TARTS

 

 

 

 

 

 

 

Lemon Filling

1/4c. cornstarch

1 c. sugar

1/4 c lemon juice

3 Egg Yolks

1 1/2 c water

1 tsp. Grated Lemon Rind

1 Tbsp. Butter

 

FILLING-

 

In a medium sauce pan combine cornstarch sugar and lemon juice; mix well.

Take three eggs and separate the  yolk

Next Beat egg yolks,

add to cornstarch mixture. Add water.

Bring mixture to a boil over med heat and simmer GENTLY for 5 minutes. STIR CONSTANTLY.

 

 

 

 

 

 

at this point you should taste and see if it is to your liking.. everyone seems to have a different level of tartness or sweetness on their pallet…

if you desire to bump up the flavor a bit take your lemon and cut in half squeeze out all juice and you can add sugar according to your taste I added 3 tsp

 

Pour just a little bit and stir.. your lemon filling should be kinda thick.. not runny..

Note: if yours is runny you should add a little bit of cornstarch that was mixed in a cup with a Tbsp or 2 of water, and that will thicken it back up if needed. Only do that if needed

Remove from heat add margarine and lemon rind to thickened mixture and stir until blended well.

 

 

 

 

 

 

 

 

 

 

 

Sugar Cookie Crust

2 cups sugar

1 cup shortening

3 eggs

3 tbsp water or milk

3 level tbsp baking powder

1 tsp nutmeg

1/2 tsp cloves

3 cups flour

Cream fat and sugar

beat in whipped eggs and add baking powder and 1 cup of flour.

Then add in water and spices

Add remaining flour gradually  working in more flour until dough is stiff enough to roll in your hands

 

 

 

 

 

 

Spray a muffin tin with Bakers Joy or grease and flour the tins well as these are hard to get out sometimes..

Flour your hands well and pinch off dough and press it into the muffin tin making a sort of well

 

 

 

 

 

put into the oven at 375 degrees for 8 -9 minutes  and take out

 

 

 

 

 

you can see they are swelled and the well you made is barely visible. Don’t worry they will be fine.

 

 

 

 

 

 

 

 

Now you take your Lemon Filling and you will put a Tbsp or so in the center where the well should be

 

 

 

 

 

 

 

 

 

Put back into the oven and bake about 5 minutes more or just until the sides are browned.. you can tell.. keep watch..

 

 

 

 

 

 

 

Take out of the oven and let sit a moment before you go trying to get out of the tins.. they are hard enough to get out of the tins.. and you have to be very careful.. using a spoon or a flat knife ect..

 

 

 

 

 

 

When ready to attempt taking them out of the tins.. have a wire rack handy so you can place them on the wire rack as you take them out..  Let them sit till the lemon filling has completely set up and cooled then put in a covered container and enjoy!!!

 

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