Lemon Tarts

Lemon tarts are cool, refreshing and work great for a summer party. They are easy to make with very little effort going into them.

The pie crust is the first thing you will want to get started on that way they can cook while you make your lemon filling.

Ingredients:
1 cup flour
1/3 cup of butter and lard or shortening (1/2 lard and 1/2 butter)
1/4 cup of ice cold water
pinch of salt

Mix flour and butter/lard till crumbly. Slowly add water using only enough till dough forms ball. Role dough out on a lightly floured surface till its 1/8 inch thick. Cut out with a 2 1/2inch circle cookie cutter if using a regular size cupcake tin then you will need a bigger size cutter. Bake in a 450 degree oven for 10-12 minutes or in till light gold brown.

Lemon cured filling ingredients:

1-1/2 cups sugar
9 tablespoons of all-purpose flour
1-1/2 cups water
3 eggs
2 tablespoons of butter
1/2 teaspoon finely shredded lemon peel
1/3 cup lemon juice

In a medium saucepan combine sugar, flour, and a dash of salt. Gradually stir over medium high heat till thickened and bubbly. Reduce the heat and cook and stir for 2 minutes more. Remove from heat. separate egg yolks from whites. Beat egg yolks slightly. Stir about 1 cup of the hot mixture into the beaten yolks. Return mixture into saucepan; bring back to a boil. Cook for 2 minutes more. Remove from heat stir in butter and lemon peel. Gradually stir in lemon juice, mixing well. Let set until cool then put the filling in your tart shells. Set in refrigerator to chill and serve