Tiny Lemon Tarts

Oxmoor House
twelve 2-inch tarts


+ Add To Shopping List
3/4 cup sugar
1 1/2 tablespoons cornstarch
1 1/2 tablespoons all-purpose flour
Dash of salt
3/4 cup water
2 eggs, slightly beaten
1 tablespoon butter or margarine
1/4 teaspoon grated lemon rind
1/4 cup lemon juice
12 baked 2-inch pastry shells
Whipped cream (optional)
Grated lemon rind (optional)


Combine sugar, cornstarch, flour, and salt in a medium saucepan. Gradually add water, stirring well. Cook over low heat, stirring constantly, until thickened and bubbly.

Gradually stir about one-fourth of hot mixture into eggs; add egg mixture to remaining hot mixture, stirring constantly. Cook 2 minutes over low heat, stirring constantly.

Remove from heat. Add butter, lemon rind, and juice; stir until butter melts. Cool slightly; spoon into pastry shells. Cool completely. Garnish with a dollop of whipped cream and grated lemon rind, if desired.

Created date

February 2010