I decided to take a bit of a shortcut this time and I used this wonderful mix from Krusteaz. They turned out quite delicious.
The instructions on the box are written for making lemon bars, which would be baked in a square or rectangular pan. You could use either a glass or a nonstick pan and I am sure they would be delicious. I decided not to do that which you will see as we go through the steps.
The preparation of the filling and crust could not be simpler. Each comes in its own individual pouch.
Place filling mix in medium to large mixing bowl and add 1/3 cup water and three large eggs.
Blend with the whisk attachment using an electric hand mixer until fully combined. Set aside.
Now to the crust. Here it is as it comes packaged in the box.
Melt 2 tablespoons of salted butter.
Add the crust mix to a medium sized mixing bowl and then pour in the melted butter. I used a rubber spatula to combine the two ingredients.
This is where I went a different direction from the lemon bar recipe on the box. I used these white baking cups in a muffin tin to make lemon tartlets.
I placed a baking cup in each of the 12 cups in the muffin tin and then divided the crust mixture evenly among the 12 cups.
Just use your fingers to press the dough down in the bottom of each cup.
Place the muffin tin with the crust mixture in each cup into a preheated 350° oven and bake for 12-14 minutes.
Whisk the lemon filling again slightly to reincorporate and then pour the mixture into a glass measuring cup with a spout. As you see above, you should have right at 2 cups of lemon filling.
While the crust is still hot, fill each cup with an equal amount of lemon filling until each cup is filled about 1/3 of the way. Using the measuring cup with spout makes this job very easy. Do not even attempt to spoon the filling into each cup. You will not be happy with how that turns out.
NOTE: If you like, at this step, you can lightly spray each paper cup with Pam for Baking before you pour in the lemon filling. I'll let you know right now that if you do not, the filling will stick to the paper cups. You can still remove the paper cups and your tartlets will be fine, but you will need to let them cool for several hours before attempting to do so. I did not spray them this time around and the filling stuck to the cup but by waiting until they were completely cooled I was able to extract them will a little effort and they looked beautiful
Into the 350° oven for 24-26 minutes and you will retrieve these most delicious lemon tartlets. Notice that they are just slightly browned. That is what you want.
Once you are done with the tartlets, it is time to make a lemon cream cheese spread for the top. You will need an 8 ounce block of cream cheese, softened at room temperature, two tablespoons of powdered sugar, 1 tablespoon of fresh lemon juice and the zest of one lemon (about 1 teaspoon).
NOTE: This is a lemon cream cheese spread, not a frosting. This is not sweet. It is tart which I think is rather nice next to the sweetness of the lemon filling. I did not want to "frost" the tops. I just wanted to add some depth to the taste and I think I did so with this spread.
Cut up the block of room temperature cream cheese into 1/2" - 1" pieces.
Add the powdered sugar.
Add the freshly squeezed lemon juice.
Add the lemon zest.
Use an electric hand mixer and mix on medium speed. Beat together all ingredients until light and fluffy, no less than 2 minutes. This can be stored in the refrigerator but to work with it, it must be at room temperature. Just remember that. I suggest piping this on top of each tartlet just before serving, so make it ahead of time, refrigerate, then remove from the refrigerator for at least an hour before you intend to use it.
For some color, add a few drops of yellow gel food coloring.
It is hard to see the color in this picture, but this now how a nice light lemony color to it. You don't need a lot of food coloring. Maybe 4-5 drops. You can decide how dark or light you would like it to be.
I used one of the Wilton disposable decorating bags for the lemon cream cheese spread and a large round piping tip.
For presentation we started with a lemon tartlet that was straight from the refrigerator on a white plate.
I piped on a suitable amount of the lemon cream cheese spread. The spread must be at room temperature or only slightly cool.
To that I added a Meyer Lemon Meringue cookie, which I did not make, but purchased already made.
I picked these up in a local kitchen shop. They are quite delicious even on their own. They simply melt away in your mouth.
A few dollops of honey on the plate adds flare.
I used this Organic Raw Unfiltered Honey from the Organic aisle at Giant. This is just wonderful on anything. I use it mostly in green smoothies made with banana, spinach and unsweetened almond milk.
Finally, a light sprinkling of powdered sugar over the entire creation, and there you have it. This is an extraordinary plate and something you will be proud to serve your guests. A wonderful crème brȗlée coffee would be a good accompaniment.
The instructions on the box are written for making lemon bars, which would be baked in a square or rectangular pan. You could use either a glass or a nonstick pan and I am sure they would be delicious. I decided not to do that which you will see as we go through the steps.
The preparation of the filling and crust could not be simpler. Each comes in its own individual pouch.
Place filling mix in medium to large mixing bowl and add 1/3 cup water and three large eggs.
Blend with the whisk attachment using an electric hand mixer until fully combined. Set aside.
Now to the crust. Here it is as it comes packaged in the box.
Melt 2 tablespoons of salted butter.
Add the crust mix to a medium sized mixing bowl and then pour in the melted butter. I used a rubber spatula to combine the two ingredients.
This is where I went a different direction from the lemon bar recipe on the box. I used these white baking cups in a muffin tin to make lemon tartlets.
I placed a baking cup in each of the 12 cups in the muffin tin and then divided the crust mixture evenly among the 12 cups.
Just use your fingers to press the dough down in the bottom of each cup.
Place the muffin tin with the crust mixture in each cup into a preheated 350° oven and bake for 12-14 minutes.
Whisk the lemon filling again slightly to reincorporate and then pour the mixture into a glass measuring cup with a spout. As you see above, you should have right at 2 cups of lemon filling.
While the crust is still hot, fill each cup with an equal amount of lemon filling until each cup is filled about 1/3 of the way. Using the measuring cup with spout makes this job very easy. Do not even attempt to spoon the filling into each cup. You will not be happy with how that turns out.
NOTE: If you like, at this step, you can lightly spray each paper cup with Pam for Baking before you pour in the lemon filling. I'll let you know right now that if you do not, the filling will stick to the paper cups. You can still remove the paper cups and your tartlets will be fine, but you will need to let them cool for several hours before attempting to do so. I did not spray them this time around and the filling stuck to the cup but by waiting until they were completely cooled I was able to extract them will a little effort and they looked beautiful
Into the 350° oven for 24-26 minutes and you will retrieve these most delicious lemon tartlets. Notice that they are just slightly browned. That is what you want.
Once you are done with the tartlets, it is time to make a lemon cream cheese spread for the top. You will need an 8 ounce block of cream cheese, softened at room temperature, two tablespoons of powdered sugar, 1 tablespoon of fresh lemon juice and the zest of one lemon (about 1 teaspoon).
NOTE: This is a lemon cream cheese spread, not a frosting. This is not sweet. It is tart which I think is rather nice next to the sweetness of the lemon filling. I did not want to "frost" the tops. I just wanted to add some depth to the taste and I think I did so with this spread.
Cut up the block of room temperature cream cheese into 1/2" - 1" pieces.
Add the powdered sugar.
Add the freshly squeezed lemon juice.
Add the lemon zest.
Use an electric hand mixer and mix on medium speed. Beat together all ingredients until light and fluffy, no less than 2 minutes. This can be stored in the refrigerator but to work with it, it must be at room temperature. Just remember that. I suggest piping this on top of each tartlet just before serving, so make it ahead of time, refrigerate, then remove from the refrigerator for at least an hour before you intend to use it.
For some color, add a few drops of yellow gel food coloring.
It is hard to see the color in this picture, but this now how a nice light lemony color to it. You don't need a lot of food coloring. Maybe 4-5 drops. You can decide how dark or light you would like it to be.
I used one of the Wilton disposable decorating bags for the lemon cream cheese spread and a large round piping tip.
For presentation we started with a lemon tartlet that was straight from the refrigerator on a white plate.
I piped on a suitable amount of the lemon cream cheese spread. The spread must be at room temperature or only slightly cool.
To that I added a Meyer Lemon Meringue cookie, which I did not make, but purchased already made.
I picked these up in a local kitchen shop. They are quite delicious even on their own. They simply melt away in your mouth.
A few dollops of honey on the plate adds flare.
I used this Organic Raw Unfiltered Honey from the Organic aisle at Giant. This is just wonderful on anything. I use it mostly in green smoothies made with banana, spinach and unsweetened almond milk.
Finally, a light sprinkling of powdered sugar over the entire creation, and there you have it. This is an extraordinary plate and something you will be proud to serve your guests. A wonderful crème brȗlée coffee would be a good accompaniment.
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