These look delicious and I will definitely make them. Thanks for the recipe. One thing, though. Cool Whip?? Really?? These deserve real whipped cream!
Delicious, easy, and even better frozen!! I used a homemade gingersnap crust instead of the pastry shells and made individual dessert-sized portions in a muffin tin.
Just made these as directed, except I cooked it on the stove instead of the microwave, and they are delicious. I often find lemon things too sweet but this is a perfect lemon taste.
I have to give these 5 stars because I made them particularly because my husband loves lemon so I thought they would be a good addition to my Christmas baking, and well, he definitely loved them! I did it on the stove and had no problems at all, just kept it at a low heat and stirred often and it came out perfect! I'm not as big on the lemon stuff as he is, but I would even give it 4 stars myself but probably would have been better for me with more sugar, I didn't add the extra sugar though so that it would keep the very lemony flavor for my husband.
I fought this recipe the whole way through but in the end everyone really enjoyed them. It took a while to thicken the filling and being my first attempt at tarts I had no frame of reference on time or consistency so maybe comments on how others cooked and time it took would be helpful?
These tarts are sensational! The filling is the perfect balance of tart and sweet, and I really do believe that the fresh lemon juice makes all the difference. Instead of prepared tart shells, I used a basic shortbread recipe, which I pressed into mini muffin tins before adding the creamy lemon filling. My mother said that these replicated Saunder's bakery tarts from her childhood (it's a Michigan thing), and that is a major compliment. Thanks for the awesome recipe!
These were beautiful! I really loved the flavor!! I did make one small addition to this already perfect recipe - I melted some white chocolate and used my pastry brush to paint the inside of the cooled shells; let the white chocolate harden and then filled with the lemon mixture. The white chocolate coupled with the lemon was truly amazing! Thank you for posting yet another fabulous recipe!! :D
KittenCal you have done it again. These are wonderful. Instead of using tart shells, I made a batch of shortbread cookie dough. I just took about a tablespoonful of that into a cupcake/ muffin pan. Baked for about 15 minutes until they were brown. Then used this for filling. Makes 24 tarts, and was super easy to take to a picnic.
YUM-YUM-YUM! Loved these!!