High-SocieTea
"Where the Art and Elegance of Taking Tea is Treasured"
"Leapin' Lemony Leprechauns"
2 refrigerated pie crusts
The leprechauns will be dancin’ in your garden this St. Patrick’s Day when you prepare these tea-licious miniature Lemon Tarts. Sweetly tangy, they will make your taste buds dance with tea-light and charm the shamrocks off your family and friends.
1 (3 oz.) box prepare and bake
lemon pudding mix
3 egg yolks, slightly beaten
1/2 cup sugar (can substitute
Splenda to save on calories)
2-1/2 cups lemonade
3 teaspoons finely grated lemon
zest
Lemon slices
Preheat oven to 450E. Carefully lay out the pie crusts flat on a work surface. Using 4" tartlet pans, invert the pans onto the pie crust and cut out circles 1" in diameter larger than the tartlet pans.
Press the pie crust circles into the pans. Pierce the bottom and sides of the crusts with a fork. Place the tartlet shells on a baking sheet, and bake for 8-10 minutes until golden brown.
In a medium saucepan, mix the pudding mix together with the egg yolks, sugar and 1/2 cup of lemonade until the pudding mix dissolves. Stir in the remaining lemonade and zest. Bring the mixture to a boil over medium heat. Cook about 10 minutes, stirring occasionally. Remove from heat and cool for 5 minutes, stirring occasionally.
Pour the filling evenly into the tartlet shells. Chill in the refrigerator until set. Garnish with lemon slices.
There is no better compliment to these darling Lemon Tarts than a delicious hot cup of Bigelow’s Lemon Lift tea. Brew up a pot, invite your friends and family over, and indulge in these tea-lightful sweet treats. Sit back and watch for the little Irish faeries to come prancin’ across your front lawn.
