Lemon Tarts - cooking recipe

Ingredients

12 None frozen mini tart shells
1 None lemon, zest peeled and cut into short, thin strips
1/3 cup granulated sugar
2 None eggs, at room temperature
1 1/4 cups heavy cream, whipped

Preparation

Preheat oven to 375\u00b0F. Line a baking tray with parchment paper. Place tart shells, with foil liners still attached, on prepared tray. Whisk 2 tbsp lemon juice, sugar and eggs together until sugar dissolves. Strain then distribute between tart shells. Sprinkle tops with lemon zest and bake for 20 mins, or until filling is just set. Let cool for 5 mins then remove from foil liners. Serve warm, topped with whipped cream.