Meyer Lemon Pudding Tarts

By Morganp9661

These homemade Meyer Lemon Pudding tarts are a little bit sweet and a little bit tart. It’s a homemade Meyer lemon pudding with a buttery oatmeal cookie crust.

Ingredients

• For the pudding:
• 2 large eggs yolks, slightly beaten
• 3 tablespoons all-purpose flour, sifted
• 1/3 cup granulated sugar
• Dash of salt
• 1 cup milk (I used nonfat)
• ½ cup sweetened condensed milk
• 2 tablespoons Meyer lemons juice (about 2 lemons)
• Zest of 1 Meyer lemon
• For the crust:
• 1 pkg (12.5oz) Mother’s Oatmeal Cookies (not iced)
• 8 tablespoons unsalted butter
• For the topping:
• ¾ cups heavy whipping cream
• tablespoons powdered sugar
• Berries (optional)

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

For the pudding: Measure out all of the ingredients for the pudding prior to starting. Place the egg yolks in a separate bowl and whisk lightly.
In a medium-size saucepan, combine the milk, sweetened condensed milk and Meyer lemon juice. Heat over medium-low heat, whisking to combine.
Add the granulated sugar, flour and salt. Whisk continually to dissolve the dry ingredients.
Once the mixture is warm but not hot, pour about ¼ cup of the milk into the eggs and whisk vigorously. You will need to work quickly to prevent the eggs from becoming scrambled.
Immediately pour the egg yolks back into the pan and whisk constantly until the pudding starts to thicken and lightly bubble.
Remove the pudding from the heat and immediately strain the pudding through a fine sieve. Repeat one more time and pour the pudding into a medium-sized bowl.
Immediately cover the top of the pudding with clear plastic wrap (directly on the surface of the pudding) and poke a few holes with a toothpick.
Allow it to cool on the counter for at least 1 hour or until cooled to the touch. Prepare the crusts next and then you can fill the tart pans.

Step 2

For the crust: Grind the cookies into a fine crumb using a food processor or blender.
In a small bowl, melt the butter in the microwave for 30 to 45 seconds. Pour the melted butter over the cookie crumbs and stir until the crumbs are well coated.
Divide the cookie crumbs evenly between the 4 ½ inch tart pans. Press the crumbs into the tart pans.
Pour the cooled pudding into each tart pan and cover the surface of the pudding with saran wrap. Refrigerate 3-4 hours until the pudding is set.

Step 3

For the topping: Chill a mixing bowl in the freezer for 10 minutes. Pour the heavy whipping cream into the chilled bowl. Use an electric mixer to beat the heavy cream on medium-high speed until the cream starts to thicken. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form. Use a large open star tip to pipe the whipped cream onto each tart.