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Tiny Lemon Tarts

Yield twelve 2-inch tarts


  • 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)

How to Make It

  1. 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.

  2. 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.

  3. 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.

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