Title: More Fillings For Tassies
Categories: Breads
Yield: 6 servings

6 1/2 tb Sugar
1/4 c Butter
1/4 c Lemon juice
2 Eggs
1/4 To 1/2 tsp lemon peel

SOURCE: Natl Cooking Echo 19 Jun 90

Contributed to the echo by: Debra Heng

I haven’t made these lemon ones yet, but I scaled down a larger
recipe from some cookbook to resemble the pecan tassie proportions,
hoping to have enough lemon filling for a batch of tartlets. So it
may or may not be enough, thought I’d let ya know.

LEMON TASSIE FILLING

In a small saucepan over low heat, cook the 1 st three until
dissolved. Beat the eggs with a mixer and add the hot mix very
slowly, mixing constantly. Then return mix to the saucepan and cook
for about 3 minutes until it’s of pudding consistency. Stir in lemon
peel. Let cool to room temp. Fill each tartlet with about 2 tsps of
the lemon mix. Bake at 350 F for 20-25 mins., or until golden.

The back of the tart tamper package also suggested some other
fillings, like cherry or blueberry pie filling, or vanilla pudding
topped afterwards with a strawberry or a few blueberries (glaze with
some heated currant jelly).

Or make hors d’oeuvres by filling with your favorite quiche recipe, or

MMMMM

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