Lemon Tarts

After a bit of a brunch hiatus, I finally stepped up for my turn. I prepared my favourite lemon tarts for dessert. The filling turned out nicely but the pastry was an unmitigated disaster. Perhaps it was the NBA playoff beer consumption but I prefer to chalk it up to inexperience. The dough mixture was a bit dry and, as I was reluctant to overwork it, the dough never came together as it should. Oh well… the pre-fab frozen tart shells worked in a pinch.

The recipe for the lemon filling is another never-fail-er from the Purity Cookbook. My mom often folds in whipped cream to create a lovely mousse-like filling.

Filling Ingredients:
3 eggs (beaten)
1 cup sugar
1/2 c soft butter
the rind and juice of two lemons (3 T grated rind, 6 T juice)

Combine eggs, sugar, butter and rind in the top of a double boiler and cook over boiling water for 5 minutes, stirring constantly. As I don’t have a double boiler, I combined the ingredients in a pot and cooked carefully over low heat (stirring constantly).

After 5 minutes, add the lemon juice and continue to cook until mixture is thickened and smooth (about 5 minutes). Stir constantly.

Chill and keep refrigerated until serving time. Fill baked tart shells with filling and garnish with fruit, mint, whipped cream or icing sugar. Happy mother’s day!

2 Comments

  1. Tamara says:

    Chalk this up to another huge brunch success – yum!!

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