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Double Lemon Creme Tarts recipe

Miniature tarts filled with a lemon cremecustard and topped with whipped cream.

Recipe: Double Lemon CremeTarts

1/2 pound vanilla wafer crumbs
4 tablespoons butter, softened
2 large eggs
1 large egg yolk
1/2 pound butter, softened
2/3 cup granulated sugar
1/4 cup lemon juice
2 tablespoons grated lemon peel
1 cup whipping cream, whipped
2 tablespoons granulated sugar
1/4 teaspoon vanilla extract

  • Combine vanilla wafer crumbs and softenedbutter in a food processor; blend together and press onto a muffintin cups to make cookie tart shells. Bake in 350°F (175°C)oven for about 7 minutes. Cool before removing from the muffintin.
  • In a heavy saucepan, beat together eggsand egg yolk. Add softened butter, 2/3 cups sugar, lemon juice,and grated lemon peel. Cook over medium heat, stirring constantly,until thickened. Pour into a bowl and cover with plastic wrapdirectly on the surface. Cool.
  • Meanwhile, in a large bowl, beat creamon medium speed until soft peaks form. Increase the speed tohigh and beat until firm peaks form, gradually add remainingsugar and vanilla.
  • Fill prepared cookie shells with custardand top with the whipped cream.

    Makes 6 servings.

    My Homemade "Lemon Cream Pie"

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  • Comments

    1 Comment


    This pastry recipe is fail safe, wonderful biscuity pastry which perfectly compliments the filling. This tart went down a treat however i would agree with the other comments that it is definately not tangy enough. Id put it down to the lemons though rather than the recipe, i imagine substituting a lime for one of the lemons to give it a bit of a kick would help. Or adding more lemon juice. Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.

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