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Creamy Lemon Tarts
RECIPE BY: KITTENCAL
These are perfect to serve at a get together, this recipe makes a ton of tarts (about 50 mini tarts) but the recipe can be cut in half if desired. The original recipe states to prepare the lemon mixture on top of the stove, but this tends to scorch easily so the second time I made it, it worked out better in the microwave, but you can definitely prepare it on top of the stove in a heavy-bottomed saucepan if desired. Although it is always better to use fresh lemon juice, I use the juice of two lemons and bottled lemon juice to make up the 1 cup, this is very lemony and tart, so you might want to adjust the sugar to suit taste, just add in more while the mixture is cooking.
Posted on: Jul 23, 2005
Ingredients
Directions
1
In the microwave (I use my 8-cup Pyrex measuring cup for this) or on top of the stove (using a heavy-bottomed sauce pan) combine sugar, cornstarch, lemon zest, lemon juice, egg yolks, half and half and whipping cream (can use 2 cups half and half cream if desired and omit the whipping cream); whisk to combine.2
Microwave on HIGH until thick (removing about every minute to whisk/stir).3
Cook until thickened.4
Stir in butter; whisk until butter has melted and the mixture is smooth.5
Cool to almost room temperature, stirring every so often.6
Stir in sour cream until well blended.7
Divide evenly between baked tart shells.8
Top with a dollup of Cool Whip.9
Delicious!
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Featured Reviews for This Recipe
From: Bluenoser
On Mar 16, 2007
This is one of the recipes i wish i could rate higher but sadly i can't. Very tasty. Thanks for posting.
From: ~Paula~
On Nov 6, 2006
Outstanding! I didn't have any fresh lemons on-hand, so I used only bottled lemon juice. I am sure this would have been even better -if that's possible :o) - with fresh squeezed lemons. I took your advice and prepared the filling in the microwave, which was very simple (it took about 10+/- minutes stirring after each minute in my microwave). No added sugar needed for our tastes. I used 3 packages (45) of frozen pre-baked phyllo shells and they worked beautifully! Each shell took approximately 1 1/2 tsp. (small Pampered Chef scoop size) filling, so I did have alot of filling leftover. We enjoyed it on its own as a dessert. I filled the phyllo cups the night before my event and topped with the Cool Whip just prior to serving. Needless to say, I came home with an empty tray! This is a wonderfully refreshing treat! Thanks so much for posting it, Kittencal.
From: um-um-good
On Jul 20, 2007
I LOVE THESE TARTS!!! I cannot count how many times i have made these tarts. They make you pucker! The perfect balance of sweet & sour!!!! Thanks for an incredible recipe!
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 mini tarts 31g Recipe makes 50 mini tarts) The following items or measurements are not included below: prepared tart shells |
||
| Calories 83 | ||
| Calories from Fat 42 | (51%) | |
| Amount Per Serving | %DV | |
| Total Fat 4.8g | 7% | |
| Saturated Fat 2.9g | 14% | |
| Monounsaturated Fat 1.4g | ||
| Polyunsaturated Fat 0.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 35mg | 11% | |
| Sodium 19mg | 0% | |
| Potassium 25mg | 0% | |
| Total Carbohydrate 10.1g | 3% | |
| Dietary Fiber 0.1g | 0% | |
| Sugars 8.2g | ||
| Protein 0.7g | 1% | |
| Vitamin A 167mcg | 3% | |
| Vitamin B6 0.0mg | 0% | |
| Vitamin B12 0.1mcg | 1% | |
| Vitamin C 2mg | 4% | |
| Vitamin E 0mcg | 0% | |
| Calcium 17mg | 1% | |
| Iron 0mg | 0% | |
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