Double Lemon Creme Tarts
Delightful miniature dessert tarts filled with a lemon creme custard and topped with whipped cream.
8 ounces 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
- Combine vanilla wafer crumbs and softened butter in a food processor; blend together and press into 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.
- 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.
- 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.
- Fill prepared cookie shells with custard and top with the whipped cream.
Makes 12 servings.