Miniature tarts filled with a lemon creme custard and topped with whipped cream.

Double Lemon Creme Tarts

1/2 pound vanilla wafer crumbs
4 tablespoons butter, softened
2 large eggs
1 large egg yolk
1/2 pound butter, softened
2/3 cup granulated sugar
1/4 cup lemon juice
2 tablespoons grated lemon peel
1 cup whipping cream, whipped
2 tablespoons granulated sugar
1/4 teaspoon vanilla extract

1. Combine vanilla wafer crumbs and softened butter in a food processor; blend together and press onto a muffin tin cups to make cookie tart shells. Bake in 350°F (175°C) oven for about 7 minutes. Cool before removing from the muffin tin.
2. In a heavy saucepan, beat together eggs and egg yolk. Add softened butter, 2/3 cups sugar, lemon juice, and grated lemon peel. Cook over medium heat, stirring constantly, until thickened. Pour into a bowl and cover with plastic wrap directly on the surface. Cool.
3. Meanwhile, in a large bowl, beat cream on medium speed until soft peaks form. Increase the speed to high and beat until firm peaks form, gradually add remaining sugar and vanilla.
4. Fill prepared cookie shells with custard and top with the whipped cream.

Makes 6 servings.