Lemon Tarts

  lj   posted 03-30-98 
  Source: Taste of Home Magazine 
  Lemon Tarts(from pillsbury creative party cookbook) 

  1 (20 oz.) pkg Pillsburys® Best Refrig. Sugar Cookie dough
  2 medium lemons 
  1 1/2 cup sugar 
  3/4 cup butter or margarine 
  4 eggs, beaten 

Heat oven to 350*. Lightly grease and sugar a small tart pan or mini muffin pan (this will make 24 tarts). 

Place a rounded teaspoonful of dough in each tart/muffin cup. Gently press in bottom and up sides.  Place pan on cookie sheet.  Bake for 7-9 minutes or until light golden brown. Cool and remove from pan.
Grate peel from lemons(about 3 TBS); squeeze 1/2 cup juice from lemons, 
adding water if necessary to equal 1/2 cup. In a large saucepan, combine 
lemon juice, sugar and butter.

Heat until butter is melted. Stir in eggs. Cook over low heat until mixture
thickens, about 20 min., stirring constantly. Add lemon peel; blend well. 
Cool slightly.(Lemon filling can be refrig. at this point until ready to 

To serve, spoon a generous tablespoonful lemon filling into each cookie 
tart; place on serving plate. Garnish as desired. 

makes 24 

Tip: any remaining filling can be stored in refrig. and used as a spread 
for toast, muffins, or English muffins. 

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