Lemon Tarts Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Pastry: 1 cup butter or substitute 1/2 cup icing sugar 1 cup fine rice flour 3/4 tapioca flour 1/2 tsp xanthium gum or gar gum (if corn free)
Filling: 2 eggs 1/2 cup butter or substitute 1 cup brown sugar rind and juice of 1 lemon 1 cup raisins 1 cup coconut
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Directions: |
Directions:In a food processor or mixer, beat all the pastry ingredients together. Chill for about an hour or cool enough to easily roll into balls. Try out the size of ball you need to fit into individual tart shells or regular tart pans. You will want to indent the middle of the ball with your thumb and pat the dough around the outside edge forming a crust about 2 mm thick. This is very 'hands on' and fun. Once the correct dough size has been determined, roll the balls and form the shells. Bake in 325F oven for 15 minutes. They will not be brown - just slightly set. Let cool before you remove from pans. Can be done ahead and stored in an airtight container for 2 weeks. (This is basically a shortbread pastry so it keeps well.) Filling: In a heavy saucepan, place two eggs. Slightly beat together. Add brown sugar, lemon juice and rind. Stir. Add butter/substitute. Place over medium heat stirring constantly while fat melts. Continue stirring while the thickens. About 5 minutes in total (depends on your pot.) Please note It is best to use the stove rather than the microwave for this step as it does require stirring while cooking. Remove from heat and stir in raisins and coconut. Place in covered container and refrigerate until you wish to use. Can be made up to a week in advance. To assemble. Place filling in shells . Any uneaten tarts should be kept in the fridge. The pastry will go a bit soft so they can only be kept a few days once filled (but when do you think that has been a problem in this family?!) |
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Personal
Notes: |
Personal
Notes: The original recipe was passed down from Grandma Stanier to Grandma Betts. It was part of our holiday traditions. Over the years, I replaced the filling with a 'true lemon filling" by substituting white sugar for brown and leaving out the coconut and raisins. I often use the filling in the Lemon Meringe Torte as it is very lemony. (Uses 6 lemons).
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