Lemon Tartlets

I had extra egg yolks in the refrigerator, so I decided to make this lemon filling. I had made this previously to go into an almond crust tart, which was fantastic. The lemon filling is tart, yet sweet, and absolutely perfect with the lemon zest. This time, I put the filling on top of lemon sandwich cookies.

Lemon Tartlets
3 eggs
3 egg yokes
1 cup sugar
3/4 cup lemon juice (fresh, if possible)
2 Tbsp. lemon yest
6 Tbsp. butter
lemon sandwich cookies

Whisk all ingredients except butter together in large saucepan. Add butter and cook over medium-low heat, stirring constantly. Cook until filling thickens slightly.

Preheat oven to 325ºF. Line muffin tins, and place a sandwich cookie into each tin. Pour filling into tins, filling to the top. (They settle when they bake.) Bake 8-10 minutes, until filling is set. Remove from muffin tin pan and cool on a wire rack. Refrigerate or freeze to store.