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Category: Tarts
Prep Time: Cook Time: Total Time:
Makes 30 tarts.
1 7 1/2-oz. pkg. lemon pie filling
1 3/4 c. boiling water
1/2 c. cold water
2 eggs
1 8-oz. pkg. cream cheese, softened
1/2 T. grated lemon rind
1 T. lemon juice
30 2 1/2-inch sweet pastry tarts shells, baked
sweetened whipped cream
thinly sliced lemon
Combine pie filling and boiling water in a medium microwave-proof bowl; whisk until blended.
Whisk together cold water and eggs; add to hot lemon mixture.
Microwave on HIGH for 3 minutes, stirring at 30-sec intervals, or until mixture begins to bubble and thickens.
Run through sieve to remove any lumps and set aside to cool for 5 minutes.
Measure off 1 cup of pie filling for topping.
Meanwhile, beat cream cheese with an electric mixer until smooth; gradually blend in grated lemon rind, lemon juice and remaining pie filling.
Pipe into tart shells; refrigerate for 15 minutes.
Pipe reserved pie filling over top. Refrigerate an additional 3 hours.
Garnish with whipped cream and lemon slices to serve.
*Key Lime Cream Cheese Tarts: Substitute Key Lime pie filling for Lemon pie filling.
Garnish with lime slices instead of lemon slices.
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TARTS - CREAM - LEMON CREAM CHEESE
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Category: Tarts
Prep Time: Cook Time: Total Time:
Makes 30 tarts.
1 7 1/2-oz. pkg. lemon pie filling
1 3/4 c. boiling water
1/2 c. cold water
2 eggs
1 8-oz. pkg. cream cheese, softened
1/2 T. grated lemon rind
1 T. lemon juice
30 2 1/2-inch sweet pastry tarts shells, baked
sweetened whipped cream
thinly sliced lemon
Combine pie filling and boiling water in a medium microwave-proof bowl; whisk until blended.
Whisk together cold water and eggs; add to hot lemon mixture.
Microwave on HIGH for 3 minutes, stirring at 30-sec intervals, or until mixture begins to bubble and thickens.
Run through sieve to remove any lumps and set aside to cool for 5 minutes.
Measure off 1 cup of pie filling for topping.
Meanwhile, beat cream cheese with an electric mixer until smooth; gradually blend in grated lemon rind, lemon juice and remaining pie filling.
Pipe into tart shells; refrigerate for 15 minutes.
Pipe reserved pie filling over top. Refrigerate an additional 3 hours.
Garnish with whipped cream and lemon slices to serve.
*Key Lime Cream Cheese Tarts: Substitute Key Lime pie filling for Lemon pie filling.
Garnish with lime slices instead of lemon slices.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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