Lemon Curd Tarts
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
1/2 cup flour 1/2 cup whole wheat flour1/2 cup ground almonds 1/4 cup shortening1 teaspoon agar-agar powder3 tablespoons cold water, divided1/2 tbsp cornstarch1/3 cup sugar 1 egg3 tablespoons grated lemon peel 1/4 cup lemon juice 2 tablespoons light margarine
Heat oven to 375°F.
In medium bowl, mix flours and ground almonds.
Cut in shortening until crumbly.
Press in bottom and up sides of 24 ungreased mini muffin cups.
Bake 10 to 12 minutes or until light golden brown. Cool tart shells completely in pan.
Sprinkle agar-agar over 1 tbsp cold water in a saucepan.
Mix the remaining water with the cornstarch.
Beat sugar, cornstarch slurry and egg on high speed until thick, stir into gelatin mixture. Cook about 15 minutes over low heat, stirring constantly.
Remove from heat. Stir in lemon peel, lemon juice and margarine.
Pour lemon mixture evenly into tart shells.
Refrigerate about 2 hours before serving, and store in refrigerator.
Number of Servings: 24
Recipe submitted by SparkPeople user JO_JO_BA.
In medium bowl, mix flours and ground almonds.
Cut in shortening until crumbly.
Press in bottom and up sides of 24 ungreased mini muffin cups.
Bake 10 to 12 minutes or until light golden brown. Cool tart shells completely in pan.
Sprinkle agar-agar over 1 tbsp cold water in a saucepan.
Mix the remaining water with the cornstarch.
Beat sugar, cornstarch slurry and egg on high speed until thick, stir into gelatin mixture. Cook about 15 minutes over low heat, stirring constantly.
Remove from heat. Stir in lemon peel, lemon juice and margarine.
Pour lemon mixture evenly into tart shells.
Refrigerate about 2 hours before serving, and store in refrigerator.
Number of Servings: 24
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 66.1
- Total Fat: 3.7 g
- Cholesterol: 8.9 mg
- Sodium: 10.0 mg
- Total Carbs: 7.2 g
- Dietary Fiber: 0.6 g
- Protein: 1.3 g
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