lj posted 03-30-98
Source: Taste of Home Magazine
Lemon Tarts
1 (20 oz) pkg pillsburys best refrig. sugar cookie
2 mediem lemons
1 1/2 cup sugar
3/4 cup butter or margarine
4 eggs, beaten
Heat oven to 350*. Lightly grease and sugar a small tart pan or mini muffin pan (this will make 24 tarts). Place a rounded teaspoonful of dough in each tart/muffin cup. Gently press in bottom and up sides. Place pan on cookie sheet. bake for 7-9 min. or until light golden brown. Cool;remove tarts from pan.
Grate peel from lemons(about 3 TBS); squeeze 1/2 cup juice from lemons, adding water if necessary to equal 1/2 cup. in a large saucepan, combine lemon juice, sugar and butter.
Heat until butter is melted. stir in eggs. cook over low heat until mixture thickens, about 20 min. stirring constantly. add lemon peel; blend well. cool slightly.(lemon filling can be refrig. at this point until ready to serve.)
To serve, spoon a generous tablespoonful lemon filling into each cookie tart; place on serving plate. garnish as desired.