Lemon Pie Cake Tarts

This is a different dessert tart for you to try - I would cut back on the molasses a bit, it has such a strong flavor.

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

Ingredients

•  pastry dough, for 3 double-crust 9-inch pies

• TOP PART

• 1⁄4 cup  lard
• 1⁄4 cup butter
• 2  cups sugar
• 2  eggs
• 2  teaspoons baking powder
• 1  cup water
• 2  cups flour

• LOWER PART

• 2 1⁄2 cups water
• 1  cup brown sugar
• 1  egg
• 1  cup molasses
• 2  tablespoons flour
• 1⁄4 cup lemon juice
•  grated rind of one lemon

Directions

1. Mix upper and lower parts separately.
2. TOP PART: Mix lard and butter, add the other ingredients and beat until smooth.
3. LOWER PART: Beat all lower ingredients together until smooth.
4. Line muffin tins with pastry.
5. Fill tarts half full with lower part. Cover with top part until full.
6. Cook at 375F for 30-40 minutes.
7. The top looks like cake when it is done.