Directions: |
Directions:Mix together the lemon curd & cook until thickened like honey. Cook in the microwave 4 - 6 minutes, (or on the stove) and then add the eggs and cook an additional 2 minutes.
CREAM CHEESE PASTRY:
Combine butter, cream cheese and powdered sugar in a mixer bowl and beat until fluffy. Blend in brandy. Gradually add flour, mixing until dough is smooth. Roll up a ball the size of a walnut and press with fingertips into the tart shells.
Line tart molds with pastry then fill the pastry shells with a small amount of the lemon filling.
Bake the tarts until golden brown (18 - 20 minutes). Cool in pans on wire racks. Remove tarts from pans and serve either at room temperature or chilled.
BAKE 350 DEGREES: 18 to 20 minutes
Any left over Lemon Curd can be served on scones. |
Personal
Notes: |
Personal
Notes: This recipe originated from our Great Grand Mother Eva C. White Magee. She was born in South Willingham, Lincolnshire, England in 1865. She came to America at the age of 15 (1880). She passed in 1945 and is buried at Riverview Cemetery in Portland, Oregon and buried next to our Great Grand Father John Martin Magee. Her parents are buried at Papersack Cemetery south of Condon where they had acquired homestead land.
Jean has kept up the tradition and makes these yummy Lemon Tarts every Christmas. I don't remember Mom ever making them, but Aunt Marie Hetzler Strother use to make them.
We have been fortunate to have visited Grandma Magee's home in South Willingham, England in 1993 and also the gravesite of her parents in Papersack, Oregon outside of Condon, Oregon. Both visits our Mother Eva Hetzler, Wilson, Olson was with us.
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This recipe for LEMON CHEESE TARTS - Grandma Magee's recipe is from