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Ingredients
- Store these little pastries filled with sunny lemon curd in the refrigerator till you are ready to serve them.
- 1/4 c. butter (1/2 stick, no substitutions)
- 1 tsp grated lemon peel
- 1/4 c. lemon juice
- 2/3 c. granulated sugar
- 2 x Large eggs Cream-Cheese Pastry (recipe follows)
Directions
- Heat butter in the microwave oven on medium power. In a bowl, whisk lemon peel, lemon juice, sugar and Large eggs. Beat in butter till well-combined.
- Place lemon mix in top of a double boiler over simmering water and cook, stirring often, till thickened and smooth (about 10 to 15 min). Remove top of double boiler to a wire rack and let filling cold till it is barely hot to the touch.
- Preheat oven to 350 degrees.
- Divide Cream-Cheese Pastry proportionately into ungreased 13/4 inch muffin pans, using your fingertips to press pastry uniformly into each c.. Pierce each pastry shell in several places with a fork.
- Bake till pastry shells are golden (18 to 20 min). Cold in pans on wire racks.
- Fill pastry shells with lemon filling. Remove tarts from pans and serve either at room temperature or possibly chilled.
- Cream-Cheese Pastry
- 1/2 c. butter, softened (1 stick; see note)
- 1 (3-oz)
- package cream cheese, softened2 Tbsp. powdered sugar1 Tbsp. brandy1 1/4 c. all-purpose flour
- In a mixer bowl, combine butter, cream cheese and powdered sugar; beat till light and fluffy. Blend in brandy. Gradually add in flour, mixing till dough is smooth.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 253g | |
| Calories 939 | |
| Calories from Fat 405 | 43% |
| Total Fat 46.04g | 58% |
| Saturated Fat 29.15g | 117% |
| Trans Fat 0.0g | |
| Cholesterol 122mg | 41% |
| Sodium 328mg | 14% |
| Potassium 95mg | 3% |
| Total Carbs 138.92g | 37% |
| Dietary Fiber 0.5g | 2% |
| Sugars 134.79g | 90% |
| Protein 0.74g | 1% |
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