Wednesday, May 28, 2008

By Popular Demand

Here is the Mini-Lemon Tart Recipe from

For this recipe you'll need:

1 ¼ cup (about ½ of an 11-ounce box) of pie crust mix

¼ cup plain yogurt

1 large egg, slightly beaten

1/3 cup sugar

2 Tablespoons butter or margarine, melted

1 Tablespoon milk

1 teaspoon flour

¼ teaspoon grated lemon peel

1 teaspoon lemon juice

To make this recipe:

Preheat oven to 350 degrees

In a mixing bowl, combine pie crust mix and yogurt. Stire until moistened. Form dough into 18 balls. Press onto bottom and up sides of 18 ungreased mini 1 ¾ inch muffin pans.

To make the filling:

In a bowl, stir together the egg, sugar, margarine or butter, milk, flour, lemon peel, and lemon juice. Spoon about 2 teaspoons of filling into each cup.

Bake for 25-30 minutes or until golden. Cool on a wire rack. Store covered. Can be frozen for up to one week.

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