Bite Me.... Mini Lemon Tarts
By: Jo Ann
Published: Monday, May 10, 2010 - 8:26pm

Ingredients




Ingredients:

1 1/4 cups all-purpose flour
 cup sugar
2 teaspoons finely shredded lemon peel
1/2 cup butter
1 egg yolk, lightly beaten
2 tablespoons cold water
2/3 cup sugar
1 tablespoon cornstarch
2 teaspoons finely shredded lemon peel
1/2 cup fresh lemon juice
1/4 cup water
2 tablespoons butter
3 egg yolks, lightly beaten.

Preparation

1 Directions: 2 In a medium bowl stir together flour, the 1/3 cup sugar, and 2 teaspoons lemon peel. Cut in the 1/2 cup butter until mixture resembles coarse crumbs. In a small bowl combine the 1 egg yolk and the 2 tablespoons cold water. Gradually stir egg yolk mixture into flour mixture. Gently knead to form a ball. If necessary, cover and chill for 30 to 60 minutes or until dough is easy to handle. 3 Preheat oven to 375 degrees. For filling, in a medium saucepan stir together the 2/3 cup sugar and cornstarch. Stir in 2 teaspoons lemon peel, lemon juice, the 1/4 cup water, and the the 2 tablespoons butter. Cook and stir over medium heat until thickened and bubbly. 4 Gradually stir about half of the hot lemon mixture int the 3 egg yolks. Return egg yolk mixture to saucepan. Bring to a gentle boil over medium heat; reduce heat. Cook and stir for 2 minutes. Transfer to a small bowl. Cover surface with plastic wrap; chill until needed. 5 Divide dough into 36 pieces. Press evenly onto bottoms and up sides of thirty-six 1-3/4-inch muffin cups. Bake about 10 minutes or until pastry is golden. Cool in muffin cups on wire racks for 10 minutes. Remove from the cups. 6 Spoon 1 rounded teaspoon of filling into each tart. Cover and chill for 1 to 2 hours before serving. If desired, add whipped cream.