Easy Lemon Tarts
Here's a simple recipe sure to bring a smile to those who eat one!
1 1/3 cup flour
1/4 cup sugar
a pinch baking soda
5 tablespoons salted butter
1 egg, room temperature
1 tablespoon mayonnaise
1-22 oz Musselman's Lemon Pie Filling
6 oz. raspberries or blueberries
Preheat oven to 350 degrees. In medium bowl, mix together flour, sugar, and baking soda. Cut in butter until crumbly. Add egg and mayonnaise. Mix together until well blended and the consistency of cookie dough. Lightly knead 4-5 times. Roll into 24 walnut-sized balls. Place each into wells of a lightly greased mini-muffin pan. Using your fingers or a wooden tart press, form dough along bottom and up the sides of each well. Bake for 10 minutes or until edges are golden. Remove crusts to a wire rack to cool.
Fill each with lemon pie filling and top each with a fresh raspberry or blueberry. May also garnish with a dollop of whipping cream. Chill until ready to serve. Makes 24 tarts.
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