Creamy Lemon Tarts Recipe
Content
Pr i ntCr eam y Lem on Tar t s Reci pe -Food. com -130941
ht t p: / / w w w. f ood. com / r eci pepr i nt . do?r i d=130941& s cal et o=7
Cr eam y Lem on Tar t s
By Ki t t encal ski t chen on Jul y 23,2005 Prep Ti m e: 35 m i ns Tot alTi m e: 35 m i ns Yi el d: 7 m i nit ar t s
About This Recipe
" These ar e per f ectt o ser ve ata gett oget her ,t hi sr eci pe m akes a t on of t ar t s( about50 m i nit ar t s) butt he r eci pe can be cuti n hal fi fdesi r ed.The or i gi nalr eci pe st at es t o pr epar et he l em on m i xt ur e on t op oft he st ove,but t hi st ends t o scor ch easi l y so t he second t i m e Im ade i t ,i tw or ked out Phot o by um um good bet t er i nt he m i cr ow ave,butyou can def i ni t el y pr epar ei ton t op oft he st ove i n a heavybot t om ed saucepan i fdesi r ed.Al t hough i ti s al w ays bet t er t o use f r esh l em on j ui ce,Iuse t he j ui ce oft wo l em ons and bot t l ed l em on j ui ce t o m ake up t he 1 cup,t hi si s ver yl em ony and t ar t ,so you m i ghtw antt o adj ustt he sugar t o sui tt ast e,j ustadd i n m or e w hi l et he m i xt ur ei s cooki ng. "
I ngr edi ent s
6 1/ 37 pr epar ed t ar tshel l s,baked and cool ed 1/ 3 cup w hi t e sugar ( add i n m or e sugar t ot ast ei fdesi r ed w hi l ef i l l i ng i s cooki ng) 1t abl espoon cor nst ar ch 1/ 2t abl espoon l em on zest 1/ 4 cup f r esh l em on j ui ce 7/ 8 egg yol ks,sl i ght l y beat en 1/ 4 cup hal f andhal fcr eam 1/ 8 cup w hi ppi ng cr eam ( unw hi pped) 1/ 8 cup but t er or 1/ 8 cup m ar gar i ne,cuti nt o pi eces 1/ 8 cup sour cr eam 1/ 4t ot ast e coolw hi pf r ozen w hi pped t oppi ng,t haw ed
Directions
nt he m i cr ow ave ( Iuse m y 8cup Pyr ex m easur i ng cup f or t hi s) or on t op oft he st ove ( usi ng a 1.I heavybot t om ed sauce pan) com bi ne sugar ,cor nst ar ch,l em on zest ,l em on j ui ce,egg yol ks,hal f and hal fand w hi ppi ng cr eam ( can use 2 cups hal fand hal fcr eam i fdesi r ed and om i tt he w hi ppi ng cr eam ) ;w hi sk t o com bi ne.
2.M i cr ow ave on HI G H unt i lt hi ck ( r em ovi ng aboutever ymi nut et o w hi sk/ st i r ) . 3.Cook unt i lt hi ckened. 4.St i ri n but t er ;w hi sk unt i lbut t er has m el t ed and t he m i xt ur ei s sm oot h. 5.Coolt o al m ostr oom t em per at ur e,st i r r i ng ever y so of t en. 6.St i ri n sour cr eam unt i lw el lbl ended. 7.Di vi de evenl y bet w een baked t ar tshel l s. 8.Top w i t h a dol l up ofCoolW hi p.
1 of2
01/ 06/ 2012 7: 50 AM
Pr i ntCr eam y Lem on Tar t s Reci pe -Food. com -130941
ht t p: / / w w w. f ood. com / r eci pepr i nt . do?r i d=130941& s cal et o=7
Cr eam y Lem on Tar t s( cont . )
Page 2 of2
Directions
9.Del i ci ous!
Private Note
No Not es
Nutrition Facts
Ser vi ng Si ze:1 ( 1578 g) Ser vi ngs Per Reci pe:1 Am ount Per Servi ng % D ai l y Val ue
Am ount Per Servi ng Tot alFat 4. 7g Sat ur at ed Fat2. 8g C hol est erol32. 5m g Sugar s 8. 2g
% D ai l y Val ue 7% 14% 10%
C al ori es 82. 9 C al or i es f r om Fat42
51%
Sodi um 23. 9m g Tot alC arbohydrat e 9. 9g Di et ar y Fi ber 0. 0g Sugar s 8. 2g Prot ei n 0. 6g
0% 3% 0% 33% 1%
i pps Net wor ks,LLC .Al lRi ght s Reser ved.ht t p: / / www. f ood. com / 130941 © 2012 Scr
2 of2
01/ 06/ 2012 7: 50 AM
ht t p: / / w w w. f ood. com / r eci pepr i nt . do?r i d=130941& s cal et o=7
Cr eam y Lem on Tar t s
By Ki t t encal ski t chen on Jul y 23,2005 Prep Ti m e: 35 m i ns Tot alTi m e: 35 m i ns Yi el d: 7 m i nit ar t s
About This Recipe
" These ar e per f ectt o ser ve ata gett oget her ,t hi sr eci pe m akes a t on of t ar t s( about50 m i nit ar t s) butt he r eci pe can be cuti n hal fi fdesi r ed.The or i gi nalr eci pe st at es t o pr epar et he l em on m i xt ur e on t op oft he st ove,but t hi st ends t o scor ch easi l y so t he second t i m e Im ade i t ,i tw or ked out Phot o by um um good bet t er i nt he m i cr ow ave,butyou can def i ni t el y pr epar ei ton t op oft he st ove i n a heavybot t om ed saucepan i fdesi r ed.Al t hough i ti s al w ays bet t er t o use f r esh l em on j ui ce,Iuse t he j ui ce oft wo l em ons and bot t l ed l em on j ui ce t o m ake up t he 1 cup,t hi si s ver yl em ony and t ar t ,so you m i ghtw antt o adj ustt he sugar t o sui tt ast e,j ustadd i n m or e w hi l et he m i xt ur ei s cooki ng. "
I ngr edi ent s
6 1/ 37 pr epar ed t ar tshel l s,baked and cool ed 1/ 3 cup w hi t e sugar ( add i n m or e sugar t ot ast ei fdesi r ed w hi l ef i l l i ng i s cooki ng) 1t abl espoon cor nst ar ch 1/ 2t abl espoon l em on zest 1/ 4 cup f r esh l em on j ui ce 7/ 8 egg yol ks,sl i ght l y beat en 1/ 4 cup hal f andhal fcr eam 1/ 8 cup w hi ppi ng cr eam ( unw hi pped) 1/ 8 cup but t er or 1/ 8 cup m ar gar i ne,cuti nt o pi eces 1/ 8 cup sour cr eam 1/ 4t ot ast e coolw hi pf r ozen w hi pped t oppi ng,t haw ed
Directions
nt he m i cr ow ave ( Iuse m y 8cup Pyr ex m easur i ng cup f or t hi s) or on t op oft he st ove ( usi ng a 1.I heavybot t om ed sauce pan) com bi ne sugar ,cor nst ar ch,l em on zest ,l em on j ui ce,egg yol ks,hal f and hal fand w hi ppi ng cr eam ( can use 2 cups hal fand hal fcr eam i fdesi r ed and om i tt he w hi ppi ng cr eam ) ;w hi sk t o com bi ne.
2.M i cr ow ave on HI G H unt i lt hi ck ( r em ovi ng aboutever ymi nut et o w hi sk/ st i r ) . 3.Cook unt i lt hi ckened. 4.St i ri n but t er ;w hi sk unt i lbut t er has m el t ed and t he m i xt ur ei s sm oot h. 5.Coolt o al m ostr oom t em per at ur e,st i r r i ng ever y so of t en. 6.St i ri n sour cr eam unt i lw el lbl ended. 7.Di vi de evenl y bet w een baked t ar tshel l s. 8.Top w i t h a dol l up ofCoolW hi p.
1 of2
01/ 06/ 2012 7: 50 AM
Pr i ntCr eam y Lem on Tar t s Reci pe -Food. com -130941
ht t p: / / w w w. f ood. com / r eci pepr i nt . do?r i d=130941& s cal et o=7
Cr eam y Lem on Tar t s( cont . )
Page 2 of2
Directions
9.Del i ci ous!
Private Note
No Not es
Nutrition Facts
Ser vi ng Si ze:1 ( 1578 g) Ser vi ngs Per Reci pe:1 Am ount Per Servi ng % D ai l y Val ue
Am ount Per Servi ng Tot alFat 4. 7g Sat ur at ed Fat2. 8g C hol est erol32. 5m g Sugar s 8. 2g
% D ai l y Val ue 7% 14% 10%
C al ori es 82. 9 C al or i es f r om Fat42
51%
Sodi um 23. 9m g Tot alC arbohydrat e 9. 9g Di et ar y Fi ber 0. 0g Sugar s 8. 2g Prot ei n 0. 6g
0% 3% 0% 33% 1%
i pps Net wor ks,LLC .Al lRi ght s Reser ved.ht t p: / / www. f ood. com / 130941 © 2012 Scr
2 of2
01/ 06/ 2012 7: 50 AM
