he filling: Whisk together the lemon juice, zest or oil, and
he condensed milk, eggs, lemon peel and lemon juice until thickened.
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.
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.
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
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.
ogether almond meal, 3 tablespoons lemon juice, and dates in a
n milk, egg yolks and lemon juice until smooth. Bring to
acks.
Grate peel from lemon (about 4 to 5 teaspoons
Mix all the ingredients (except pie shells and coconut), adding lemon juice last.
Bake pie shells; cool.
Put in cooled pie shells and sprinkle with coconut.
Combine eggs, 8 egg yolks, 1 cup sugar, lemon rind, and lemon juice in a medium bowl; beat at high speed of an electric mixer until thick and lemon colored. Transfer egg mixture to top of double boiler. Cook over simmering water, stirring constantly with wire whisk, 10 to 15 minutes or until egg mixture is thickened.
ith about a tablespoon of lemon curd. Garnish with a small
an) combine sugar, cornstarch, lemon zest, lemon juice, egg yolks, half and
Combine the pudding mix and the lemon curd in a large bowl.
Mix in the Cool Whip.
Chill in the refrigerator.
Distribute mix evenly into pre-baked tart shells.
To serve, add a strip of lemon zest and a dollop of whipped cream.
Spoon lemon curd into phyllo cups.
VARIATION: For a creamier result, mix lemon curd 2:1 with creme fraiche.
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.
Step 1:
In a small mixer beat egg yolks at high speed on electric mixer until thick and lemon colored, about 5 minutes. Gradually add 1/3 cup of granulated sugar, beating constantly. Stir in peel and juices.
Prepare and bake cake mix using the package directions for two eight inch cake pans.
Cool as directed.
Mix half the condensed milk and half the lemon juice in a bowl.
Spread between the cake layers.
Mix the remaining condensed milk, remaining lemon juice and the whipped topping in a bowl.
Spread over the top and side of the cake.
Chill until serving time.