We've all heard that old saying before, "when life gives you lemons, make lemonade." Well why not lemonade tarts instead? That's what happened when I found myself with a whole bag of lemons and nothing to do with them. I browsed my cookbook library for inspiration; there were all sorts of recipes for lemon pies and lemon bars, but they all involved making a custard over the stove or whipping up an egg white meringue. I wanted something even easier. What can I say, when I need sweets, I need them now. Or yesterday.
I decided to make my own version of lemon tarts by adapting the classic key lime pie. This recipe couldn't be any easier: It's egg yolks, sweetened condensed milk, and lemons! Instead of slaving over a homemade crust, I poured the filling into miniature phyllo shells that are ready straight out of the freezer. Bake them, chill them, stick a straw in them and you're done. Never mind, lemonade only wishes it could taste this good.
Makes 30 tarts
2 egg yolks 1/2 cup sweetened condensed milk 1/2 teaspoon packed lemon zest 1/4 cup freshly-squeezed lemon juice (or more, to taste) 1/4 teaspoon pure vanilla extract 2 boxes (15 each) frozen phyllo shells, or tart shells of your choice Fresh raspberries, sliced in half, for garnish
Preheat oven to 350°. Remove individual phyllo shells from packaging and place on a metal sheet pan.
In a medium bowl, beat the egg yolks on high speed until frothy, about 1-2 minutes. Add the sweetened condensed milk to the egg yolks and continue to beat until light and creamy, about 4 minutes. Fold in the lemon zest, lemon juice (if a more tart flavor is desired, add additional lemon juice by the tablespoon until desired taste is reached), and vanilla until completely combined.
Fill each shell almost to the top with tart filling. Carefully place the sheet pan in the oven and bake until filling is set, about 8-10 minutes. Remove the tarts and chill in refrigerator for at least 2 hours, or up to 2 days. Garnish with a sliced raspberry before serving.