INGREDIENTS

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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