While the mini tart shells are cooling, you can start working on your filling. It’s very simple. Whisk 4 whole eggs in a big bowl, add 2/3 cup of freshly squeezed lemon juice, 2 tablespoons of sour cream and 1/2 cup of confectioners sugar. Whisk everything together and pour it into the mini tart shells with a measuring cup. Bake the mini tart shells in the oven at 325 degrees for about 15 – 18 minutes. Now you’re ready to make the whipped cream. Again, very simple. Put 1 cup of cold heavy cream in a big bowl. Add 2 teaspoons of vanilla extract and 2 tablespoons of light brown sugar. Beat the mixture with a hand mixer until it becomes thick and makes a soft peak. Your whipped cream is done. Full recipe including instructions for tart shells here.
6 comments:
These look divine, just what I need for my Tea Party, I needed one more thing and couldn't decide what but I think these will do just fine.
Thank you for sharing. Happy Sunday with love Janice
This recipe just might be the answer to my prayers. Every time I tried to make the conventional lemon meringue pie, my filling wept to a soupy mess and ruined an otherwise flaky crust. I finally just gave up.
Thanks, Rosemary!
Thank you! I can't wait to make these. I 've been wanting this recipe.
Kathy
Rosemary,
This looks delicious and simple!
I'll give it a try, thank you.
Karen
Lemon is a favorite! Yummy!
your blog is magical, congrats for that :).
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