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Lemon Tartlets by Sheila Smith ThomasYou can make shells 1 to 2 weeks early and freeze. Make filling day before. Spoon filling into tartlet shells approximately 2 hours before serving. Put filling in a zip lock bag – cut one corner and use the bag like a pastry bag to fill tartlets. Do not use can whipped cream – it will get runny too fast. I usually get little… |
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