LEMON TARTS

We just made these lemon tarts and they are delicious if you love lemon.


ZESTY LEMON TARTS
(Makes 18 servings)

2 eggs
2 egg yolks
4 ounces (113 g) butter
1/2 cup (125 mL) fresh lemon juice (about 2 large lemons)
Lemon zest from 2 lemons, chopped small
6 tablespoons (90 mL) sugar
18 baked mini tart shells

Place the eggs and egg yolks in a small bowl. Whisk the eggs until smooth.
Melt the butter in the top of a double boiler.
Add the eggs, lemon juice, lemon zest, and sugar to the melted butter. Whisk the ingredients in the double boiler over medium-high heat until the mixture thickens.
Remove the lemon filling from the heat. Cool. Spoon the filling into pre-baked, cooled mini tart shells.
Tip: In order to squeeze the maximum amount of juice out of lemons, roll whole lemons on the counter while applying pressure from the palm of the hand. Use a zester to get extra fine zest from the lemon peel.