More Fillings for Tassies
Yield
6 servingsPrep
15 minCook
25 minReady
40 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 ½ | tablespoons |
sugar
|
|
| ¼ | cup |
butter
|
|
| ¼ | cup |
lemon juice
|
|
| 2 | large |
eggs
|
|
| ¼ | teaspoon |
lemon zest
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 98 | ml |
sugar
|
|
| 59 | ml |
butter
|
|
| 59 | ml |
lemon juice
|
|
| 2 | large |
eggs
|
|
| 1.3 | ml |
lemon zest
|
|
Directions
LEMON TASSIE FILLING In a small saucepan over low heat, cook the first three ingredients until dissolved.
Beat the eggs with a mixer and add the hot mix very slowly, mixing constantly.
Then return mix to the saucepan and cook for about 3 minutes until it's of pudding consistency.
Stir in lemon peel.
Let cool to room temperature.
Fill each tartlet with about 2 teaspoons of the lemon mix.
Bake at 350℉ (180℃) F for 20 to 25 minutes or until golden.
