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REC: Lemon Tartlets -- these just look pretty on a tea tray and are yummy and easy

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Joined: Jul 17, 2006


Posted to Thread #21226 at 3:34 am on Dec 18, 2011

Lemon Tartlets
Yield: 4 dozen tartlets

1 package refrigerated pie crusts [or homemade]
12 ounces cream cheese, softened
1/2 cup lemon juice
3/4 cup lemon curd
lemon zest for garnish

1. Roll out each pastry on a lightly floured surface until pastry is very thin (1/8"). Using a 2 1/2 inch round or scalloped cookie cutter, cut out circles from each pastry, re-rolling dough scraps as necessary. You should be able to get approximately 20 from each pastry.

2. Press pastry rounds onto the bottoms and up the sides of miniature muffin cups. Prick bottoms with a fork (don't forget this or they won't bake correctly)

3. Bake at 450 degrees for 8-10 minutes (400 for 6-8 minutes in dark pans) or until golden brown. Cool for 5 minutes before removing from pans to wire racks.

4. In a medium bowl, whip the cream cheese and lemon juice, then add the lemon curd and whip until smooth and light.

5. Pipe into tart shells. (Use a Ziploc bag with a corner cut off if you don't have a pastry bag).

6. Garnish with lemon zest.

Note: The shells can be baked and stored in an airtight container for days, and the filling can also be made ahead and refrigerated. Fill no sooner than the night before.

Inside me lives a skinny woman crying to get out, but I can usually shut her up with cookies!

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