he filling: Whisk together the lemon juice, zest or oil, and
Spoon lemon curd into phyllo cups.
VARIATION: For a creamier result, mix lemon curd 2:1 with creme fraiche.
hour.
Prepare the lemon filling by beating all of
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.
Combine pears, pear juice, lemon zest, lemon juice, allspice and arrowroot powder
Heat oven at 325'.
Mix eggs, lemon juice,sour cream and confectioners sugar in a medium bowl.
Pour ingredients into a measuring cup.
Pour into the mini tart shells.
Bake 15-18 minutes
Top with whip cream or one of your favorite toppings.
he condensed milk, eggs, lemon peel and lemon juice until thickened.
Mix cream cheese, eggs, sugar and vanilla together in a large bowl.
Line mini muffin tin with mini muffin liners.
Place 1 vanilla wafer in each liner; place spoonful of mixture over wafer (3/4 full).
Bake at 375\u00b0 for 10 minutes.
Remove from pan when cool.
Chill; top with fruit.
oss the fries with the lemon zest, juice, salt, and pepper
50\u00b0F Lightly grease a mini muffin tin with cooking spray
beat in the water, lemon juice, and lemon zest. Bring the mixture
Line 4 muffin tins or shallow custard cups with paper muffin cups.
Mix cookie crumbs with butter and cinnamon in a bowl until blended.
Pack 1/4 of mixture in each prepared cup using the bottom of a glass.
Spoon curd into each and freeze until firm, at least 15 minutes.
Lift up paper liners and place tarts onto plates to serve.
Mix all ingredients.
Cook in unbaked pastry shells at 325\u00b0 until firm.
Yield: 5 small tarts.
While warm, drizzle lightly with Lemon Frost. Cool on racks.
reshly made Meyer Lemon Relish (recipe follows).
Meyer Lemon Relish:.
Place
Mix sugar and cornstarch in 2-quart saucepan.
Gradually add milk, egg yolks, lemon rind and lemon juice, stirring until smoothly blended. Add margarine and cook over medium heat, stirring constantly, until mixture comes to a boil.
Boil 1 minute.
Pour into bowl and cover with waxed paper or plastic film.
Chill.
Fold in sour cream. Turn into baked pastry shells. Serve at once or chill until serving time.
If desired, garnish with lemon slices.
Yields 6 to 8 servings.
n milk, egg yolks and lemon juice until smooth.
Bring
To make the lemon filling, combine water, lemon juice, sugar and flours in
lace a dollop of Preserved Lemon Dressing on a plate and
Combine egg yolks, sugar and lemon juice in a heavy saucepan, stirring until blended. Cook over low heat, stirring constantly, 5 minutes or until mixture thickens.
Remove from heat and stir in butter and lemon rind.
Let cool and spoon evenly onto prepared puff pastries or tart shells. Cover and chill thoroughly.
Garnish with whipped cream, blueberries, blackberries or strawberries. Fills 24 small tart shells.