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Results 1 - 10 of 10 for lemon tartlets
In a medium bowl, mix ... Continue to cook until thickened. Cool. Fill tartlet shells. Served chilled. Variation: Can be topped with meringue.
Makes creamy lemon-filled bite-size gems, sure to ... fresh fruit. Lemon tartlets may be topped with an ... temperature. Yield: About 5 dozen tartlets.
Place egg in a small ... sugar, cornstarch, and lemon rind in a saucepan; stir ... from pan, and cool completely on a wire rack. Yield: 1 dozen.
Pastry: Combine 1/2 cup butter, ... Beat in butter, lemon juice, rind and water. Stir ... Filling becomes thicker as it cools. Makes 24 tartlets.
Mix flour, sugar, and salt. ... of each ungreased tartlet pan. Teflon pan works best. ... rack and cool slightly. Gently tap tartlets from pans.
Cut butter into flour, sugar ... 2 x 1/2 tartlet pan or 1 3/4 x ... 12 minutes. Cool slightly. Gently tap tartlets from pans. Makes 3 1/2 dozen.
Follow directions on Pillsbury package ... small (about 8 tartlet) pan or a VERY ... sugar, egg, milk, rum and lemon rind together with mixer.
Sift flour and baking powder ... in almonds and lemon rind. Turn onto waxed paper ... preserves in hole. Store between waxed paper in airtight tin.
Beat cream cheese, sugar, eggs, vanilla and lemon juice. Place 1 vanilla wafer ... Top with desired flavor pie filling. Chill to serve. Makes 24.
Seed peppers and cut into ... 3 minutes. Add lemon zest and juice. Drain juices ... bottom of each tartlet shell, then spoon about 2 ... 12 to 15 minutes.
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