Sunny Spring Lemon Tarts Recipes

SUNNY'S EASY BAKED LEMON SOLE AND SPRING ONIONS

Steps:

• Line a baking sheet with nonstick aluminum foil and place it in the oven. Preheat the oven to 400 degrees F.
• For the butter: Meanwhile, whisk together the butter, lemon zest and juice, capers, garlic and salt in a medium bowl.
• For the sheet: Slice the spring onions in half lengthwise. If using scallions, they can be left whole.
• Make sure you have all of your ingredients ready to go so you can assemble the sheet and return it to the oven quickly. Remove the sheet from the oven once the oven is preheated. Quickly add the fish in a row, leaving about an inch between each piece. Drizzle the butter mixture over the top, add the lemon slices over the fish, then the spring onions. Sprinkle with paprika. Return the sheet to the oven and bake until cooked through, 12 to 18 minutes. Serve warm, preferably with garlicky mashed potatoes!

SUNNY SPRING LEMON TARTS

Steps:

• 1. For tart shells: In a stand mixer, or working with a pastry cutter or two forks, mix butter, flour and salt until dough becomes crumbly. Add water 2 Tbsp. at a time until consistency is smooth. Wrap dough in plastic wrap and chill for 30 minutes.
• 2. Roll out dough on cutting board and cut 3-inch circles using a scalloped cookie cutter. Place into greased cupcake pan, pressing sides of dough to fit.
• 3. Combine all filling ingredients in a heavy non-aluminum saucepan. Cook over medium-low heat, stirring constantly, until butter is melted and mixture thickens slightly. DO NOT ALLOW TO BOIL. Remove from heat, transfer to a bowl and cool. Pour filling into dough cups and bake 15 to 18 minutes in a preheated 400-degree oven.
• 4. Let cool, then top with whipped topping. Refrigerate any leftovers. WHAT LEFTOVERS?

LEMON TART

Steps:

• In a large saucepan, combine sugar and cornstarch. Gradually add milk until smooth. Cook and stir over medium-high heat until thickened. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot liquid into egg yolks; return all to the pan. Bring to a gentle boil, stirring constantly. Cook 2 minutes longer (mixture will be very thick)., Remove from the heat; stir in butter and lemon zest. Gently stir in lemon juice. Cover and cool completely. , Fold in sour cream. Pour into pastry shell. Refrigerate for at least 2 hours before cutting. Garnish with whipped topping.