Lemon Creme Tarts

Very simple yet elegant treat for lunch buffets or get togethers

• Ready In: 40 mins
• Yields: 30 individual tarts

Ingredients

• 30  frozen  3-inch tart shells
• 2 -3  grated lemons, rind of
• 5  ounces lemon juice
• 7  ounces fine sugar
• 4  ounces  whipping cream
• 3  eggs
• 3  egg yolks
•  icing sugar

Directions

1. Partially bake and cool the tart shells.
2. On low speed, beat together lemon rind,juice and sugar.
3. Slowly beat in whip cream til blended, then beat in eggs and yolks 1 at a time.
4. Pour into tart shells and bake at 350 til filling just set but not colored about 15-20 minutes.
5. Cool completely.
6. Dust with icing sugar before serving.