Lemon Creme Tarts

• 30 frozen 3-inch tart shells
• 2 -3 grated lemons, rind of
• 5 ounces lemon juice
• 7 ounces fine sugar
• 4 ounces whipping cream
• 3 eggs
• 3 egg yolks
• icing sugar

1. Partially bake and cool the tart shells.
2. On low speed, beat together lemon rind,juice and sugar.
3. Slowly beat in whip cream til blended, then beat in eggs and yolks 1 at a time.
4. Pour into tart shells and bake at 350 til filling just set but not colored about 15-20 minutes.
5. Cool completely.
6. Dust with icing sugar before serving.

tart shells, lemons, lemon juice, sugar, whipping cream, eggs, egg yolks, icing sugar

Taken from www.food.com/recipe/lemon-creme-tarts-12826 (may not work)