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Lemon Tarts

Lemon Tarts
 

12 tart tins (4inch) lined with parchment paper and greased

Shortbread pastry dough (Gluten_Free) 

Divide and press dough in tart pans. Place in refrigerator for 30 minutes.

Lemon Filling:

¾ c. freshly squeezed lemon juice

¼ c. freshly squeezed orange juice

5 eggs

3 T. whipping cream

1 c. sugar

Powdered Sugar dusting

Directions:

1.      Preheat oven to 350 degrees.

2.      Bake refrigerated pastry dough in tins for 12-15 or until lightly browned.

3.      Make the filling. Whisk all the ingredients together except powdered sugar.

4.      Scoop filling into baked tarts.

5.      Bake for an additional 15-18 minutes until custard has set.

6.      Let cool. Carefully remove tart from tin.

7.      Refrigerate until ready to serve.

8.      Dust with powdered sugar before serving.

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