My co-worker Deb brought this fantastic little confection in for us to sample. They are SO good! Very lemony and just the right amount of tartness and sweetness.
Filling:
¼ c fresh lemon juice
½ cup sugar
2 egg yolks
2.9 oz. cooked lemon pudding mix
2 cups water
1 Tbl butter
Combine pudding mix, sugar, egg yolks and ¼ cup water in saucepan and mix well and then add rest of water. Cook over medium high heat stirring constantly until it comes to a full boil.
Remove from heat and add lemon juice and butter. Let cool for about 20 minutes stirring a few times.
Shells:
Buy pre-made pie crust… roll out a bit and cut with 3” biscuit cutter. Put in muffin tins and poke with fork many times. Bake at 400 until light brown…. You can make these ahead of time
Add fruit on top if desired. Deb put on a fresh raspberry, but mentioned that nice blueberries are also fantastic.
Filling:
¼ c fresh lemon juice
½ cup sugar
2 egg yolks
2.9 oz. cooked lemon pudding mix
2 cups water
1 Tbl butter
Combine pudding mix, sugar, egg yolks and ¼ cup water in saucepan and mix well and then add rest of water. Cook over medium high heat stirring constantly until it comes to a full boil.
Remove from heat and add lemon juice and butter. Let cool for about 20 minutes stirring a few times.
Shells:
Buy pre-made pie crust… roll out a bit and cut with 3” biscuit cutter. Put in muffin tins and poke with fork many times. Bake at 400 until light brown…. You can make these ahead of time
Add fruit on top if desired. Deb put on a fresh raspberry, but mentioned that nice blueberries are also fantastic.
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