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    You are in: Home / Recipes / Sunny Spring Lemon Tarts Recipe
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    Sunny Spring Lemon Tarts

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    Golf Gal's Note:

    This is a wonderful summer mini dessert now that the lemons are in season. I found this recipe on a hand out at Fry's Store.

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    Units: US | Metric


    1. 1
      For tart shells: In a stand mixer or working with a pastry cutter or two forks mix butter, flour and salt until dough becomes crumbly. Add water 2 tablespoons at a time until consistency is smooth, Wrap dough in plastic wrap and chill for 30 minutes. Roll out dough on cutting board and cut out circles to fit the size muffin or cupcake pan you are using. Place into greased cupcake or muffin pan, pressing sides of to fit (I use a mini muffin pan and these make wonderful mini dessert).
    2. 2
      Preheat oven to 400°F Combine all filling ingredients in a heavy, non-aluminum saucepan, Cook over medium-low heat, stirring constantly until butter is melted and mixture thickens slightly. Do not allow to boil. Remove from heat, transfer to a bowl and cool. Pour filling into dough cups and back 15 to 18 minutes. Let cool, than top with whipped topping. Refrigerate any leftover. Makes 8-10 tarts reg. size or 12-14 mini tarts.
    3. 3
      Serve with a drop of whipped topping.

    Ratings & Reviews:


    Nutritional Facts for Sunny Spring Lemon Tarts

    Serving Size: 1 (79 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 340.6
    Calories from Fat 159
    Total Fat 17.6 g
    Saturated Fat 10.2 g
    Cholesterol 162.6 mg
    Sodium 242.3 mg
    Total Carbohydrate 42.5 g
    Dietary Fiber 0.7 g
    Sugars 25.5 g
    Protein 4.1 g

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