(Made by Alison Beck)
Crust: Process the
following in the food processor
2 c. Sweetened
½ c. Sugar
Stir in 2 egg whites
The recipe call for
putting them in greased tart pans with the removable
bottom. I used the individual silicon cupcake
holders. Bake at 325 degrees for 25-30 minutes or
until golden, (I usually have to cook them longer).
This time I baked them in the convection oven and it
worked much better. Remove halfway through cooking
and press down the bottoms. Let Cool and fill with
you favorite filling. Chocolate pudding works well
Mix whipping cream
with Lemon curd (either make your own or buy a jar).
Mix to your taste. I usually use one jar of lemon
curd and 1 pint of whipping cream (before beating).
You can also use cool whip. Some brands do contain
wheat starch so check the label.