Lemon Cream Tart Filling

Preparation info

  • Difficulty

    Easy

  • Makes filling for

    6

    ( 3 ″ ) tarts

Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Light and lemony—and so good when topped with sliced strawberries

Ingredients

  • ½ c. Lemon Paste
  • 1 envelope dessert topping mix
  • Few drops yellow food color

Method

  • Thaw Lemon Paste; keep cold.
  • Prepare topping mix according to package directions. Add Lemon Paste; continue beating until creamy and smooth. Add more milk for thinner mixture, if desired. Add food color.
  • Chill in refrigerator several hours.