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.
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