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"Rumors" Lemon Tarts

Pastry for 9-inch two-crust pie, cut into tart shells and baked

Lemon Filling:
1 1/3 cups sugar
1/2 cup cornstarch
1 1/2 cups boiling water
3 lightly beaten egg yolks (reserve whites for another use, such as meringue)
1/2 cup fresh lemon juice
1 tablespoon grated lemon peel
3 tablespoons butter
Whipped cream, for garnish
2 dozen strawberries, for garnish

In a 4-cup glass measure, blend sugar and cornstarch. Stir in boiling water (boiling water took 5 minutes in the microwave on High) and cook 4 to 5 minutes stirring several times to blend ingredients.

When mixture becomes translucent, gradually add a little hot mixture to egg yolks, stirring well. Add egg yolk mixture to hot mixture, stirring well. Cook 30 to 60 seconds more until mixture is thick and even. Stir in lemon juice, lemon peel and butter and pour into baked tart shells. Cool before serving. Makes about 2 dozen lemon tarts.

May be garnished with whipped cream and a strawberry.

For strawberry garnish: Wash and dry strawberry. Retaining hull, cut strawberry vertically into several slices without cutting all the way through. Splay slices and lay berry in a bed of whipped cream atop each tart.

"Let's Cook Microwave!" by Barbara Harris

Thursday, June 01, 2000

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