Lemon Tarts

Serves: 5
Total Calories: 639


1 cup all-purpose flour
1/2 cup sugar
pinch of salt
1 egg yolk
1/2 cup butter or margarine, softened
1/2 teaspoon vanilla extract
Lemon Filling:
2 eggs
2 egg yolk
1/2 cup butter or margarine
1 cup sugar
6 tablespoons lemon juice (2 lemons)
zest from 2 lemon


Sift flour, sugar, and salt into a mixing bowl. Add remaining ingredients and mix with hands until dough is like pie dough and sticks together. After mixing, turn out on lightly floured surface. Make walnut-size dough balls and press into mini-muffin pan. Bake at 300° for 15 minutes (no longer). Fill shells with Lemon Filling.

Lemon Filling:
Put whole eggs and egg yolks in the top of a double boiler. Beat gently until eggs are mixed well. Add remaining ingredients and stir with a wooden spoon. Cook over gently boiling water until it reaches the consistency of mayonnaise. Fill shells just before serving and top with whipped cream or Cool Whip.

Note: Filling can be stored in a covered jar and refrigerated up to 2 weeks.

Fun Fact: Los Alamos, New Mexico, has the distinction of being the site of the world’s first atomic bomb explosion (1945). Founded in 1963, the Bradbury Science Museum there allows visitors to look into the history of nuclear energy. Upon declassification, artifacts and documents from the World War II Manhattan Project were displayed. Other exhibits include full-size models of the Little Boy and Fat Man atomic bombs.

Nutritional Facts:

Serves: 5
Total Calories: 639
Calories from Fat: 331

This Lemon Tarts recipe is from the Best of the Best From The Southwest Cookbook Cookbook. Download this Cookbook today.

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