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Strawberry tarts and lemon: Submitted by: Bernie Mack | Date Added: 25 Mar 2011
Listed in: Desserts / Desserts - Pies

3 eggs
2 / 3 cup sugar
1 tsp. tablespoon grated lemon zest
1 / 2 cup lemon juice
1 cup whipping cream, cold
24 frozen tart shells 3 inches in diameter, cooked and cooled
fresh strawberries
fresh mint leaves

Cooking Instructions

In a small bowl with electric mixer, lightly beat eggs. Add sugar while continuing to beat until mixture is thick and light.
Stir in zest and lemon juice. Pour into a medium saucepan. Cook over low heat, stirring constantly, until thick and creamy texture. Remove from heat, cover with plastic wrap so it touches the surface and let cool completely.

In a small bowl with electric mixer, whip the cream until it forms stiff peaks, fold into the lemon mixture. Refrigerate. Just before serving, fill the tart shells preparation, garnish with a strawberry and mint leaves.

Makes 2 dozen tarts

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