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The perfume of individual lemon tarts fills the room as they bake. The Shakers get credit for this dessert with a lemony pucker-worthy filling that's baked in piecrust shells.

Source: Martha Stewart Living, November 2005



Cook's Notes

These lemon tartlets are made with the entire fruit, rind and all. For a less sharp flavor, use 1 regular lemon and 1 Meyer lemon, which has thinner skin and sweeter juice

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How would you rate this recipe?
  • aulait
    10 SEP, 2011
    This is one of the Oldest recipes recorded for Lemons.First One to Knowledge actually used inner Lemons. Have seen this twice before this one.If a true Lemon afficinado,make/bake.Follow directions exactly.Not weird at All.Read in Library Shaker/Pennsylvania Dutch recipes in cookery books.
    • cbiern1verizon
      15 AUG, 2016
      Made these slavishly following the receipt and can't imagine how those slices of lemon rind were supposed to have softened. The first bite was a mouthful of rope. There wasn't a second. Filling was tasty but that rind just spoiled the effort.

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