Lemon Tartlets Recipe

By efriend

Ingredients

• Tart Shells:
• Tart Shells:
• Tart Shells:
• 1/2 1/2 1/2 cup butter, softened
• 1/2 1/2 1/2 cup butter, softened
• 1/2 1/2 1/2 cup butter, softened
• 1/3 1/3 1/3 cup sugar
• 1/3 1/3 1/3 cup sugar
• 1/3 1/3 1/3 cup sugar
• 1 1 1 egg white
• 1 1 1 egg white
• 1 1 1 egg white
• 1 1/4 1 1/4 1/4 cups flour
• 1 1/4 1 1/4 1/4 cups flour
• 1 1/4 1 1/4 1/4 cups flour
• Filling:
• Filling:
• Filling:
• 2 2 2 eggs
• 2 2 2 eggs
• 2 2 2 eggs
• 1/3 1/3 1/3 cup sugar
• 1/3 1/3 1/3 cup sugar
• 1/3 1/3 1/3 cup sugar
• 1 1 1 Tbs. butter melted & cooled
• 1 1 1 Tbs. butter melted & cooled
• 1 1 1 Tbs. butter melted & cooled
• 2 2 2 tsp. lemon zest
• 2 2 2 tsp. lemon zest
• 2 2 2 tsp. lemon zest
• 3 3 3 Tbs. lemon juice
• 3 3 3 Tbs. lemon juice
• 3 3 3 Tbs. lemon juice
• Powdered sugar
• Powdered sugar
• Powdered sugar

Details

Servings 24

Preparation

Step 1

Preheat oven to 325. Spray 2 mini muffin pans (or pan with 24 cups) with PAM. In mixer bowl, beat butter and sugar until light and fluffy. Add egg white; blend well. Add flour; mix just until well blended. Divide into 24 pieces and drop into muffin cups. Press into tart shells.

For filling, lightly whisk eggs. Whisk in sugar and butter, lemon zest and juice. Mix well. Pour filling evenly into tart shells.
Bake 20-22 minutes or until edges are light golden brown. Remove pan to cooling rack for 5 mins. Remove from pan and cool completely. Store tightly covered in refrigerator. Sprinkle with powdered sugar before serving.

YIELD: 24 tartlets at 90 calories each