Angel Acres Tangy Lemon Tarts
Why I Love This Recipe
SIMPLY delicious, tasty and tangy - nothing more to say other than...you will WANT to make this dessert!
Ingredients You'll Need
Pastries
1 cup butter
2 cups all purpose flour
6 oz cream cheese
2 tsp. sugar
1 cup pecans or walnuts (chopped fine - I use my coffee grinder to chop)
2 tsp. vanilla
Filling
1 cup sugar
6 tablespoons butter
3-4 tsp. lemon zest
6 tablespoons lemon juice
3 eggs, beaten
Directions
Prep Instructions
Pastry
All pastry ingredients must be at room temperature; mix like a pie crust. (I use food processor).
Chill 1 hour.
Pinch 48 balls and mold into small muffin tin.
Bake at 325* for approximately 15 minutes or until brown
Cool and add lemon curd filling.
Top with berries if desired.
Making the lemon curd*
In top of a double boiler, combine sugar, butter, zest and lemon juice.
Over simmering - not boiling water, stir mixture until butter has melted and sugar is dissolved.
Stirring constantly, spoon a little of the hot butter mixture into beaten eggs.
Pour egg mix into hot butter mixture, stirring constantly to blend.
Cook over simmering water until it has thickened - about 20 minutes.
Remove lemon curd from heat, cool and refrigerate.
*This is not as difficult as it sounds, but you can buy premade lemon custard if you want or substitute any other filling you would like
