MINI STRAWBERRY LEMON TARTS
– 2 large eggs – ½ cup granulated sugar – ¼ cup unsalted butter – Juice and rind of 2 small lemons – 2-3 strawberries sliced – 9 to 10 frozen mini pie shells frozen
1. In a medium-sized sauce pan, mix together eggs, sugar and butter over medium high heat. Stir until all ingredients are melted and are well-incorporated with each other. 2. Add lemon juice and lemon rind. Stir. 3. Lower heat to medium and whisk the ingredients consistently, for about 6-7 minutes, until a thick custard forms. 4. Pour lemon custard into a bowl, covering it with plastic. Chill in the refrigerator for about 2 hours. 5. Bake frozen pie shells according to package’s directions. Cool completely. 6. Once everything is chilled, fill up each pie shell with custard. Top off with a strawberry slice. Serve and enjoy!
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