Last weekend was delicious!
Sister Jen hosted Passover, as usual, although this time my mom passed the torch, making her explain the seder plate #nopressure. (But in true mom form, she printed everything out on index cards. So much for hardball!)
Anyway, my mom’s chopped chicken liver will bring you to your knees, friends. I don’t care what anyone says. And Jen made the best matzo ball soup with the richest broth. Mine whimpers is comparison.
For Easter Sunday, I made my favorite honey-orange glazed ham, along with rice pilaf, and sesame green beans. Ohmygoodness. So good! Of course, now I have four pounds of left over ham to find a home for. Breakfast enchiladas, split pea soup, and sandwiches for two weeks, it is!
I also made these easy mini lemon tarts.
Everyone loved these. And why not? Tart, delicate, bite sized, and light. Eating
four seven of them was effortless.
- 3/4 cup sweetened condensed milk
- 1/2 cup lemon juice
- 2 teaspoons flour
- 1/8 teaspoon salt
- 2 teaspoons lemon zest
- 2 (1.9 ounce) boxes Athens® Mini Fillo Shells
- 1/2 cup sweetened coconut
- 1 cup heavy cream
- 3 tablespoons sugar
- 1/2 teaspoon vanilla
Preheat oven to 350.
In a large mixing bowl, whisk together the sweetened condensed milk, lemon juice, flour, salt, and zest until combined and smooth.
Arrange shells on a baking sheet. Fill each cup with the lemon filling. Bake for 15-18 minutes until custard has set. Remove from oven and let tarts cool completely.
In the meantime, place coconut flakes in a large skillet over medium heat, stirring frequently, until the flakes are mostly golden brown. Transfer to a bowl or plate to cool.
For the whipped cream, beat cream, sugar, and vanilla with a handheld mixer until thickened and soft peaks form, about 3 minutes.
Spoon or pipe whipped cream on top of tarts and sprinkle with toasted coconut. Serve at room temperature or chill for later.
Other Mini Desserts you might like!