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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