Honey-Burd's Meyer Lemon Tarts
September 9, 2008
For those of you who have not tried Meyer lemons, you are missing a real treat. There is a big, big difference between a regular U.S. lemon and a Meyer. It is named after Dr. Frank Meyer who discovered it in China and brought it to California.
Ingredients
6 small tart pans
1 box frozen pie shells (such as Pillsbury)
4 (got to be) Meyer lemons
3/4 cup sugar
3/4 cup whipping cream
Follow directions on pie shell box to line the tart pans..
Grate the lemon peel
Squeeze the lemons
Combine the sugar with lemon juice and lemon zest; cook on low, stirring constantly for 5-10 minutes until it gets thick.
Strain ingredients. Whip the cream and then fold together.
Fill pie shells and refrigerate.
Allow 4 hours to go to the store, make the tarts, and clean up the kitchen!
(Here is Honey-Burd, cleaning up the kitchen.)
Spooning Tote
