1/2 cup butter, softened
1/3 cup sugar
1 egg white
1 1/4 cups flour
Filling:
2 eggs
1/3 cup sugar
1 Tbs. butter melted & cooled
2 tsps. lemon zest
3 Tbs. lemon juice
powdered sugar
Preheat over to 325 degrees F.
Spray 2 mini muffin pans with cooking spray.
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 shape into the muffin cups.
For filling, lightly whisk eggs. Whisk in sugar, 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 minutes before removing from the pan to cool completely. Store tightly covered in refrigerator.
Dust with the powdered sugar before serving.
Yield: 24 tartlets
Note: File Photo
