Lemon Custard Bars

 

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I’m trying to make more things from the Riesberg Recipes cookbook. These are the yummy lemon custard bars. I made them using my mini muffin tins to create ready to serve pieces. The last time I made these I used my brownie pan and they ended up burning, so this time I really watched them closely since I was making them even smaller. I don’t think I baked them long enough as most broke in half. They still taste great!

Lemon Custard Bars

1 c flour
¼ c powdered sugar
½ c butter
Pat in 8” pan and bake 20 min @ 325°.

2 eggs
1 c sugar
3 Tbsp lemon juice
Beat until creamy. Fold in 2 Tbsp. flour and ½ tsp. baking powder. Spread over crust. Bake 25-30 min @ 350°.

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Pecan Tassies

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Another recipe from the family cookbook. This one is from my aunt’s kitchen and will use a little cream cheese, your mini muffin tin, and of course those pecans that are just sitting around.

Pecan Tassies

1 (3 oz) pkg cream cheese
½ c butter
1 c sifted flour

Filling:
1 egg
¾ c brown sugar
1 tsp vanilla
1 Tbsp butter softened
Dash of salt
⅔ c pecans

Blend cream cheese and butter. Add flour. Chill 1 hr. form into small balls and shape into muffin pans. Beat together egg, brown sugar, 1 Tbsp butter, vanilla and salt until blended. Divide pecans among pastry-lined pans. Add egg mixture. Bake at 325° for about 25 min. or until filling is set.

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