Lemon Tartlets

Name: Lemon Tartlets
Yield: 24 tartlets 24 servings of 1 tartlet
Ingredients: 1/2 cup butter or margarine, softened; 1/3 cup granulated sugar; 1 egg white; 1 1/4 cups all-purpose flour; 2 eggs; 1/3 cup granulated sugar; 1 tablespoon butter or margarine, melted and cooled; 1 large lemon; Powdered sugar (optional)

Dainty citrus tarts are a sweet addition to any tea table. These have a buttery shell and a custard-like filling.

Ingredients

1/2 cup butter or margarine, softened
1/3 cup granulated sugar
1 egg white
1 1/4 cups all-purpose flour

2 eggs
1/3 cup granulated sugar
1 tablespoon butter or margarine, melted and cooled
1 large lemon
Powdered sugar (optional)

Directions

Preheat oven to 325°F. Spray cups of a Mini-Muffin Pan with nonstick cooking spray. For tart shells, in Classic Batter Bowl, 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 scoops of dough into muffin cups. Press dough into cups with well-floured Mini-Tart Shaper.
For filling, lightly whisk eggs in Small Batter Bowl. Whisk in sugar and butter. Zest lemon using Zester/Scorer. Finely chop zest to measure 2 teaspoons zest. Add zest and 3 tablespoons lemon juice to Batter Bowl; mix well. Pour filling evenly into tart shells.
Bake 20-22 minutes or until edges are light golden brown. Remove pan to Stackable Cooling Rack; cool 5 minutes. Carefully remove tartlets from muffin cups. Cool completely. Store in tightly covered container in refrigerator. Sprinkle with powdered sugar before serving, if desired.

Yield:

24 tartlets
24 servings of 1 tartlet

Nutrients per serving:

Calories 90, Total Fat 5 g, Saturated Fat 3 g, Cholesterol 30 mg, Carbohydrate 11 g, Protein 1 g, Sodium 50 mg, Fiber 0 g

U.S. Diabetic exchanges per serving:

1 fruit, 1 fat (1 carb, 1 fat)

Cook's Tips:

To prevent dough from sticking to the Mini-Tart Shaper, dip it into flour before making each tart shell.

The Quikut Paring Knife is a good tool to use when removing tartlets from the pan. Run the thin, narrow blade around the edge of each tartlet before gently lifting from muffin cup.

For quick and easy garnishing, keep a Flour/Sugar Shaker filled with powdered sugar on hand. It's great for dusting the tops of cakes, bar cookies and pretty tartlets like these.