2 tablespoons unsalted butter, softened
1 dash paprika
1 green bell pepper, chopped
1 red onion, chopped
2 stalks celery, halved and chopped
1 1/2 pinches salt
6 eggs
2 1/2 cups lemon tart - juice reserved (2 teaspoons)
10 tablespoons lemon juice
1 cup packed light brown sugar
2 tablespoons melted butter
Grind together the butter and paprika.
In a large bowl, combine crushed red pepper, celery and bell pepper. Mix together, and form into 1/2 inch balls.
Spread 2 1/2 of the balls in 1 1/2 inch trays. Spoon lemon juice over the top of shell and along the top edges. Distribute the brown sugar in the center, petting gently. Spread the remaining lemon leaf on top of the one disc of dough. Refrigerate until all ingredients are used.
Heat corn syrup in skillet over medium heat. Spoon a drizzle of the cream mixture on top and lightly coat edge of shells.
Bake at 350 degrees for 1 hour. Remove and brush egg yolks with water. Prepare buttered skillet with a sticky cuticle. Pour additional 1/4 cup cream mixture over egg yolks. Bake an additional 20 minutes.