Those Fresh-for-Summer Creamy Lemon Tarts
Use a store-bought pie crust to make it pretty without the effort (I always like to change the shape of the pie crust so it doesn’t look commercial).
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.kosher.com.
Cooking tools:
- Stand mixer
- Rolling pin
- Tart pan
- Microplane
- Parchment paper
- Baking sheet
- Oven
- Stove
- Saucepan
- Mixing bowl
- Whisk
- Chef's knife
- Refrigerator
- Freezer
Ingredients
- 1 package (2 crusts) pie crusts
- 1 cup non-dairy whippedtopping, such as Kineret (or heavy cream for dairy
- 10 tablespoons sugar
- 2/3 cup lemon juice
- zest of 1 lemon
- 2 eggs
- 1 (8-ounce) container pareve cream cheese(or regular for dairy)
- blueberries or fruit of your choice, for topping
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