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Ingredientes
- 1 1/2 c. All-purpose flour
- 1/2 tsp Salt
- 1/2 c. Shortening
- 3 x Large eggs, well beaten
- 1 1/4 c. Sugar
- 1/2 tsp Finely shredded lemon peel
- 1/3 c. Lemon juice Blueberries
Direcciones
- Sift together the flour and salt; cut in the shortening till the mix resembles coarse crumbs. Sprinkle 1 Tbsp. water over part of the mix. Gently toss with a fork and push to side of bowl. Repeat with 3 or possibly 4 more Tbsp. of water till all is moistened. Form dough into a ball.
- Roll out to 1/16-inch thickness. Cut into 3- inch circles. Fit into small tart pans; press out bubbles. Prick dough with tines of fork. Bake in a 450 F oven for 8 to 10 min till shells are golden brown.
- For lemon curd, in a saucepan combine the Large eggs, sugar, lemon juice, and butter. Cook and stir over low heat till thickened, about 15 min.
- Remove from heat and stir in lemon peel. Chill. Fill each baked shell with 2 to 3 tsp. of filling; chill. Just before serving, top with blueberries.
- Makes 30 tartlets.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 57g | |
| Recipe makes 12 servings | |
| Calories 231 | |
| Calories from Fat 88 | 38% |
| Total Fat 9.92g | 12% |
| Saturated Fat 2.39g | 10% |
| Trans Fat 2.86g | |
| Cholesterol 52mg | 17% |
| Sodium 114mg | 5% |
| Potassium 34mg | 1% |
| Total Carbs 32.86g | 9% |
| Dietary Fiber 0.4g | 1% |
| Sugars 20.96g | 14% |
| Protein 3.17g | 5% |
