I’m in heaven with my ripe lemons. This evening my mom asked what we could have for dessert. All of the Christmas cake and pie was gone, there was no more ice cream, and the cookie jar is nearly empty. I told her not to worry, I have lemons and a new recipe to give a whirl. To the backyard I went, plucking three giant beauties.
I zested and juiced only one of these beasts, yielding 1/2 cup of juice and at least as much zest. I whisked together the few ingredients and filled my tartlet pans, in 15 minutes we would have dessert to feed my hard-working man. You too can have these lovely tarts in no time flat, just grab a few things:
1 package of store-bought refrigerated pie dough, 1 sheet
1 large egg
1/4 cup sugar
1/2 tsp fresh lemon zest
1/4 cup fresh lemon juice
1/2 cup plus 1 tbsp heavy whipping cream, divided
1 tbsp confectioners sugar
Preheat oven to 350
Unroll pie dough on lightly floured surface. Using a 3 inch round cutter, cut 6 rounds from pie dough. Press into 2 (2 1/2-inch) tartlet pans. Place tartlet pans on a rimmed baking sheet and set aside.
In a small bowl, combine egg, sugar, lemon zest, lemon juice, and 1 tablespoon cream, whisking together to blend. Divide egg mixture evenly among the prepared pans.
Bake until filling is set, about 15 minutes. Let tartlets cool completely on a wire rack. Remove tartlet from pans and set aside.
In a small bowl, combine confectioners sugar and remaining 1/2 cup of cream. Beat at high speed with an electric mixer until stiff peaks form.
Transfer whipped cream to a piping bag fitted with a large open-star tip. Pipe a decorative swirl on top of tartlet. Garnish with a lemon curl, if desired.Serve immediately or refrigerate for up to a day and serve cold.
I’ve said before, Tea Time magazine is one of my favorite places to find recipes, and this one can be found I the September/October 2013 issue. I didn’t make whipped cream today, but I did use the most adorable cookie cutter to cut little lemons out of the left over pie dough to add as my garnish. Next time I may try adding a little green-colored sugar to the dough lemons.