Tiny Lemon Tarts

Recipe from

Oxmoor House


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.

Oxmoor House Homestyle Recipes,

Oxmoor House

January 1983
My Notes

Only you will be able to view, print, and edit this note.

Add Note