Lemon Cheese Tarts
Prep Time
10mins
Time to Table
1hr 10mins
Servings
8
shop Daisyprint recipe
Ingredients
- 1/2 cup Daisy Cottage Cheese
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon all purpose flour
- 3 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 tablespoon softened butter
- 16 refrigerated sugar cook dough cookies (raw)
- 1 teaspoon confectioner's sugar
Ingredients
- 1/2 cup Daisy Cottage Cheese
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon all purpose flour
- 3 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 tablespoon softened butter
- 16 refrigerated sugar cook dough cookies (raw)
- 1 teaspoon confectioner's sugar
Directions
- Place a large cookie sheet in the oven. Heat the oven to 375 degrees. In a blender container, combine the cottage cheese, granulated sugar, eggs, flour, lemon juice, lemon peel and butter.
- Cover and blend for 20 to 30 seconds, or until smooth and creamy. Spray 8 (4-inch) foil tart pans with cooking spray.
- Press 2 of the sugar cookie dough in the bottom and 3/4 inch up sides of each pan. Place the pans on the heated cookie sheet. Bake for 8 minutes or until the crusts puff and start to turn brown. Remove from the oven.
- With the back of a teaspoon, press the puffed dough into the bottom and sides of the pans. Pour about 1/4 cup of filing into each crust, being careful to not let filling reach sides of pans (this will cause the tarts to stick to the pan).
- Place the tarts back on the cookie sheet. Bake for 10 to 12 minutes or until the filling is set and the crusts are a deep golden brown. Remove from the oven and cool for 20 minutes.
- Run a knife around the edge of each tart to loosen. Remove from the pans. Sift with powdered sugar. Remaining tarts may be stored in the refrigerator for up to 24 hours.
- Calories:370
- Cholesterol:67
- Protein:6
- Sodium:281
- Total Carbohydrate:57
- Total Fat:14