Very Vanilla Lemon Tarts

Ingredients

1/2 cup lemon curd (from 10-oz jar)

6 teaspoons Watkins™ Clear Vanilla Extract

1/2 cup ricotta cheese

1/4 cup plus 4 teaspoons powdered sugar

1 box Pillsbury™ refrigerated pie crusts, softened as directed on box

1 egg, well beaten

2 lemons (2 teaspoons grated peel, 2 teaspoons juice and 8 lemon peel curls)

Hide Images

1

Heat oven to 400°F. Line 2 cookie sheets with Reynolds® Parchment Paper. In small bowl, mix lemon curd and 2 teaspoons of the vanilla; set aside. In another small bowl, mix ricotta cheese, 4 teaspoons of the powdered sugar and 2 teaspoons of the vanilla; set aside.
2

Unroll pie crusts on work surface; roll each crust to 12-inch circle. With pizza cutter or knife, cut each crust into 8 wedges. Place 4 wedges on each cookie sheet.
3

Spoon 1 tablespoon lemon curd mixture in center of each wedge on cookie sheets; top with 1 tablespoon ricotta mixture. Spread to within 1/2 inch of edges. Brush edges of crust with egg. Top with remaining pie crust wedges. Press edges with fork to seal. Prick tops of tarts 4 to 5 times with fork. Brush tops of tarts lightly with egg.
4

Bake 12 to 15 minutes or until golden brown. Cool 10 minutes; remove from cookie sheets to cooling rack.
5

Meanwhile, in small bowl, mix remaining 1/4 cup powdered sugar, remaining 2 teaspoons vanilla, the lemon peel and lemon juice until smooth. Spread glaze over warm tarts; garnish with lemon peel curls. Serve warm. Store covered.