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Angel Acres Tangy Lemon Tarts

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Member since 2008
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Serves 16 | Prep Time 20 | Cook Time 100

Why I Love This Recipe

SIMPLY delicious, tasty and tangy - nothing more to say other will WANT to make this dessert!

Ingredients You'll Need


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


1 cup sugar
6 tablespoons butter
3-4 tsp. lemon zest
6 tablespoons lemon juice
3 eggs, beaten


Prep Instructions


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

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