I bought some expiring sugar cookie dough and searched around for a recipe to use it besides the obvious. I found this recipe which was perfect. I used up a few drops of lemon juice that tasted old. And by old I mean bad.
These dainty little tarts are perfect for a bridal shower or wedding
reception. Candy violets or small candy flowers can be used as a
garnish. They can be purchased at specialty housewares stores, craft
stores, bakeries or from cake decorating mail order catalogs.
3 inches Pillsbury™ refrigerated sugar cookies
1 medium lemon
3/4 cup sugar
6 tablespoons butter or margarine
2 eggs, beaten
Heat oven to 350°F. Lightly
grease 24 small tart pans or mini muffin cups. In each tart pan, place 1
rounded teaspoon dough; gently press in bottom and up side. (Wrap and
refrigerate remaining dough for another use.) Place tart pans on
Bake 7 to 9 minutes or until light golden brown. Cool 1 minute; carefully remove tart shells from pans to cooling racks.
Grate peel from lemon (about 4
to 5 teaspoons); set aside. Squeeze juice from lemon, adding water if
necessary to equal 1/4 cup; place in 2-quart saucepan. Stir in sugar and
butter. Heat over medium heat until butter is melted. Remove from heat;
stir in beaten eggs. Cook over low heat, stirring constantly, until
mixture thickens. Stir in lemon peel. Cool slightly, about 15 minutes.
(Lemon filling can be refrigerated at this point until ready to serve).
To serve, spoon about 1 tablespoon lemon filling into each tart shell. Garnish as desired. I topped with whipped cream.
Any remaining lemon filling can be stored in the refrigerator up to 1 week and used as a spread on muffins or English muffins.
My tips: I cooked my filling too long and it got too thick. Before I spooned it into cups, I warmed it a bit in the microwave (it had been refrigerated) and added water. This worked fine. I had trouble getting the cups out and found they must be cooked until light golden brown (like the directions) but I found it took longer than 9 minutes. They need to be crisp throughout. Since I used bottled lemon juice I didn't include lemon peel.
Serving Size: 1 Tart
Calories from Fat 35
Total Fat 4g Saturated
Total Carbohydrate 12g
Dietary Fiber 0g
Daily Value Vitamin A2% Vitamin C0% Calcium0% Iron 0%