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LEMON TARTS 
18 oz Pillsbury refrigerator sugar cookies
1 lemon
3/4 cup sugar
6 tbsp. butter
2 eggs, beaten

Preheat oven to 350F.

Lightly grease mini muffin cups. Remove cookie dough, place 1 teaspoon dough in each pan. Press in bottom and up the sides.

Bake at 350F for 7-9 minutes or until light golden brown. Cool for one minute in pan. Remove from pans and leave to cool on wire rack.

Grate peel from lemon and set aside. Squeeze juice from lemon and strain. Add water if needed to equal one cup. Place in medium saucepan. Stir in sugar until butter is melted. Remove from heat and stir constantly until thickened. Stir in peel. Cool about 15 minutes, then refrigerate until ready to serve.

Submitted by: Sean Saxton
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