USE CAUTION WHEN OPENING AND RINSING FOR RECYCLING. STORAGE: ONCE OPENED PLACE UNUSED PORTION IN SEPARATE CONTAINER AND REFRIGERATE. COPYRIGHT TOPCO BUR617 SHARP EDGE ON BOTH LID AND INSIDE CONTAINER. 28571 LPFSEZ NON-BPA LINING - CAN LINING PRODUCED WITHOUT THE INTENTIONAL ADDITION OF BPA. READY TO USE RIGHT FROM THE CAN. NOT NECESSARY TO COOK OR HEAT. LEMON TARTS - INGREDIENTS: 1/2 CUP (1 STICK) UNSALTED BUTTER, ROOM TEMPERATURE FC, 1/4 CUP SUGAR FC, 1 EGG, BEATEN FC, 1-1/2 CUP FLOUR FC, 1/4 TSP SALT FC, 1 CAN (21 OZ) LEMON PIE FILLING FC, 1 CUP THAWED FROZEN WHIPPED TOPPING FC, FRESH LEMON RINDS SHREDS FC. COOKING DIRECTIONS: PLACE BUTTER IN BOWL OF ELECTRIC MIXER; ADD SUGAR AND BEAT ON MEDIUM HIGH SPEED UNTIL LIGHT AND FLUFFY, ABOUT 4 MINUTES, SCRAPING DOWN SIDES AFTER 2 MINUTES. ADD EGG AND BEAT UNTIL SMOOTH. COMBINE FLOUR AND SALT; ADD TO BUTTER MIXTURE AND MIX ON LOW JUST UNTIL DOUGH FORMS A BALL, SCRAPING SIDES TWICE. FLATTEN DOUGH INTO A ROUND DISK ON A SHEET OF PLASTIC WRAP; WRAP TIGHTLY AND REFRIGERATE 20 TO 30 MINUTES. COAT 6 REMOVABLE BOTTOM, FLUTED TART PANS WITH NON-STICK COOKING SPRAY. CUT DOUGH INTO 6 EQUAL PIECES. PRESS EACH PIECE OF DOUGH ONTO BOTTOMS AND SIDES OF TART PANS, TRIMMING EXCESS DOUGH OFF RIM. FREEZE TART SHELLS 15 MINUTES. PREHEAT OVEN TO 400°F. PLACE PANS ON A BAKING SHEET AND PRICK INSIDES WITH FORK TO PREVENT LARGE BUBBLES FROM FORMING. BAKE 7 MINUTES. REDUCE HEAT TO 350°F, CONTINUE BAKING 15 MINUTES OR UNTIL TART SHELLS APPEAR DRY AND LIGHTLY BROWNED. COOL COMPLETELY IN PANS. REMOVE TART SHELLS FROM PANS AND FILL EACH WITH 1/3 CUP PIE FILLING. TOP EACH WITH A LARGE SPOONFUL OF WHIPPED TOPPING AND SPRINKLE WITH SHREDDED LEMON RIND. 6 SERVINGS. FC = FOOD CLUB BRAND