Gluten Free Lemon Tarts

Hello everyone!!!

As a few of you may know, since returning home I have been working on new recipes for a cook book I am writing. This is one of the latest additions to that book. It is a super easy gluten free lemon tart recipe that is perfect for summer. It has the perfect balance of sweet, tangy, and savory. By baking them in mini muffin tins you are also stretching the recipe so the tarts last longer. They are perfect for picnics, desserts, cook outs, and midnight snacks.

Ingredients

Crust

1/2

container Pillsbury Gluten Free refrigerated pie and pastry dough or homemade pie dough

Filling

2

organic eggs

1

cup raw sugar

2

teaspoons finely shredded lemon peel

1/2

cup fresh lemon juice

1/2

cup butter, softened

Fresh strawberries, raspberries, blueberries, or whipped cream, if desired

Steps

• 1
• Heat oven to 425°F. Knead dough until softened and no longer crumbly. Press evenly in bottom and up side of ungreased 9-inch tart pan with removable bottom or 9-inch glass pie plate. Prick bottom of crust with fork.
• 2Bake 5 minutes. Remove from oven; prick bottom with fork. Bake 8 to 10 minutes longer or until edges are golden brown. Cool completely, about 20 minutes.
• 3In small bowl, beat eggs slightly. In a 2-quart saucepan, mix sugar, lemon peel and lemon juice with whisk. Heat to boiling over medium heat. Remove from heat. Quickly stir about 1/2 cup hot mixture into beaten eggs; mix well. Gradually stir egg mixture back into hot mixture. Cook over medium heat, stirring constantly, until mixture just comes to a boil. Gently boil and stir 1 minute. Remove from heat; stir in butter until melted. Let stand 10 minutes.
• 4Carefully pour hot lemon filling into baked crust. Refrigerate at least 2 hours or until set. Garnish each serving with berries. Cover and refrigerate any remaining tart.