Lemon Cream Tarts

Tools:

Ingredients:

  • 1 (9-inch) pie crust refrigerated
  • 1 envelope unflavored gelatin
  • 3/4 cup fresh lemon juice divided (about 3-4 lemons)
  • 4 egg yolks
  • 1 cup granulated sugar
  • lemon rind grated
  • 1 1/2 cups heavy whipping cream whipped to soft peaks

Makes: Tarts serve 10-12.


instructions

Preheat oven to 375°F. Roll dough to 1/8 inch and 2 inches larger than pan. Press dough into bottom and sides of 12 x 14 in. Tart pan, prick bottom. Trim edges.

Bake 10 minutes or until light golden brown and crisp. Cool completely. Soften gelatin in 1/4 cup lemon juice, set aside.

In small heavy saucepan, lightly beat egg yolks; add sugar and remaining 1/2 cup lemon juice and mix.

Cook over a low heat, stirring constantly 5-8 minutes or until thickened and mixture coats a metal spoon. Add lemon rind and softened gelatin. Cook until thick. Whisk over pan of ice water.

Add approximately 1/4 cup whipped cream to lemon mixture to lighten, fold lemon mixture into whipped cream. Pour filling into cooled crust. Chill several hours or overnight.

To garnish, fill Dessert Decorator Pro™ with stabilized whipped cream and fit with tip 1M.