Lemon Tarts
Mini Tarts
Ingredients
- 1-1/2 c. unbleached all-purpose white flour
- 2 Tbls. white sugar
- 1/2 t. salt
- 3/4 c. cold butter
- dollop of whipped cream (or 8 oz. container of Truwhip, a healthier version of Cool Whip)
- fresh blueberries or raspberries for garnish
Filling
- 5 eggs
- 1-1/2 c. white sugar
- 3/4 c. fresh lemon juice
- 1/3 c. butter, softened
- 4 t. grated lemon peel
Instructions
Crust: In a bowl, combine flour, sugar and salt; with a pastry blender cut in butter until mixture resembles coarse crumbs. Stir until dough forms a ball. You can also use a food processor and pulse until dough starts to form.
Divide into 8 portions (shape into balls). Cover and refrigerate for 20 minutes. Place one dough ball in each mini tart pan and press onto bottom and up the sides. The bottoms shouldn't be too thick.
Bake at 350 degrees for 20-25 minutes or until golden brown. Cool on wire racks.
Filling: In a medium saucepan, whisk eggs. Stir in the sugar, lemon juice, butter and lemon peel. Cook and stir, using a wire whisk, over medium heat for 20-25 minutes or until filling is thickened. If there are white egg pieces in the filling, strain though a fine mesh strainer. Transfer to a bowl, cover and refrigerate for 1 hour.
To assemble, spoon filling into each tart shell. Chill uncovered, until set.
Just before serving, place a dollop of whipped cream on each and sprinkle with fresh blueberries or raspberries.