Bite Sized Lemon Tarts Recipe

• Store these little pastries filled with sunny lemon curd in the refrigerator till you are ready to serve them.
• 1/4 c. butter (1/2 stick, no substitutions)
• 1 tsp grated lemon peel
• 1/4 c. lemon juice
• 2/3 c. granulated sugar
• 2 x Large eggs Cream-Cheese Pastry (recipe follows)

1. Heat butter in the microwave oven on medium power.
2. In a bowl, whisk lemon peel, lemon juice, sugar and Large eggs.
3. Beat in butter till well-combined.
4. Place lemon mix in top of a double boiler over simmering water and cook, stirring often, till thickened and smooth (about 10 to 15 min).
5. Remove top of double boiler to a wire rack and let filling cold till it is barely hot to the touch.
6. Preheat oven to 350 degrees.
7. Divide Cream-Cheese Pastry proportionately into ungreased 13/4 inch muffin pans, using your fingertips to press pastry uniformly into each c.. Pierce each pastry shell in several places with a fork.
8. Bake till pastry shells are golden (18 to 20 min).
9. Cold in pans on wire racks.
10. Fill pastry shells with lemon filling.
11. Remove tarts from pans and serve either at room temperature or possibly chilled.
12. Cream-Cheese Pastry
13. 1/2 c. butter, softened (1 stick; see note)
14. 1 (3-oz)
15. package cream cheese, softened2 Tbsp.
16. powdered sugar1 Tbsp.
17. brandy1 1/4 c. all-purpose flour
18. In a mixer bowl, combine butter, cream cheese and powdered sugar; beat till light and fluffy.
19. Blend in brandy.
20. Gradually add in flour, mixing till dough is smooth.

pastries, butter, lemon peel, lemon juice, granulated sugar, eggs cream

Taken from cookeatshare.com/recipes/bite-sized-lemon-tarts-84994 (may not work)