Lemon Tartlets

By shuber

Ingredients

• Tart shells:
• 1/2 C. butter, softened
• 1/3 C. sugar
• 1 egg white
• 1 1/4 C. flour
• Filling:
• 2 eggs
• 1/3 C. sugar
• 1 T. butter, melted & cooled
• 1 large lemon

Preparation

Step 1

1. Preheat oven 325 degree. Spray cups of mini-muffin pan with nonstick cooking spray. For shells, beat butter and sugar until light and fluffy. Add egg white; blend well. Add flour; mix just until well blended. Using small scoop, drop level scoop of dough into muffin cups. Press dough into cups with well-floured mini-tart shaper.
2. For filling, lightly whisk eggs in small bowl. Whisk in sugar and butter. Zest lemon to measure 2 tsp. Add zest and 3 T. lemon juice to bowl; mix well. Pour filling into tart shells.
3. Bake 20-22 minutes or until edges are light golden brown. Remove pan to cooling rack; cool 5 minutes. Remove tartlets from pan. Cool. Store in tightly covered container in refrigerator. Sprinkle with powdered sugar before serving.