• 2 Ratings

Lemony filling in tiny tarts is just right for two-bite dessert treats.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • For crust, stir together piecrust mix and yogurt in a medium mixing bowl until moistened. Form dough into a ball. Divide into 36 equal portions. Form each portion into a ball. Place each ball in an ungreased 1-3/4-inch muffin cup. Press dough evenly against the bottoms and up the sides of cups. Cover and set aside.

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  • For filling, stir together eggs, sugar, butter or margarine, milk, cornmeal, lemon peel, and lemon juice in a small mixing bowl. Fill each pastry-lined cup with about 2 teaspoons of the filling.

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  • Bake in a 350 degree F oven for 25 to 30 minutes or until lightly browned and set in centers. Cool slightly in pans. Carefully remove tarts from pans and cool on wire racks.

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  • To serve, if desired, garnish with red and green candied cherries or spoon 1/2 teaspoon jelly into the center of each tart. Makes 36.

Nutrition Facts

79 calories; 5 g total fat; 2 g saturated fat; 15 mg cholesterol; 82 mg sodium. 8 g carbohydrates; 0 g fiber; 1 g protein; 49 IU vitamin a; 0 mg vitamin c; 10 mg calcium; 0 mg iron;

Reviews

2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0