| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Breads | 6 | Servings | |
INGREDIENTS
| 6 1/2 | T | Sugar |
| 1/4 | c | Butter |
| 1/4 | c | Lemon juice |
| 2 | Eggs | |
| 1/4 | To 1/2 tsp lemon peel |
INSTRUCTIONS
SOURCE: Natl Cooking Echo 19 Jun 90 Contributed to the echo by: Debra Heng I haven't made these lemon ones yet, but I scaled down a larger recipe from some cookbook to resemble the pecan tassie proportions, hoping to have enough lemon filling for a batch of tartlets. So it may or may not be enough, thought I'd let ya know. LEMON TASSIE FILLING In a small saucepan over low heat, cook the 1 st three until dissolved. Beat the eggs with a mixer and add the hot mix very slowly, mixing constantly. Then return mix to the saucepan and cook for about 3 minutes until it's of pudding consistency. Stir in lemon peel. Let cool to room temp. Fill each tartlet with about 2 tsps of the lemon mix. Bake at 350 F for 20-25 mins., or until golden. The back of the tart tamper package also suggested some other fillings, like cherry or blueberry pie filling, or vanilla pudding topped afterwards with a strawberry or a few blueberries (glaze with some heated currant jelly). Or make hors d'oeuvres by filling with your favorite quiche recipe, or From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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