I love using lemon in recipes. I enjoy the tartness and fresh, crisp taste that a little lemon lends to a dish. Sometimes though I like to balance the tartness of lemons with a bit of sweet, and this Lemon Tartlets recipe is the perfect balance of sweet and sour.
1/2 cup butter, softened
1/3 cup sugar
1 egg white
1 1/4 cups flour
1/3 cup sugar
1 Tbs. butter melted & cooled
2 tsp. lemon zest
3 Tbs. lemon juice
Preheat over to 325. Spray 2 mini muffin pans 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
Note: To form the tart shells, use your fingers or a handy mini tart shaper tool like the one we use to make Pecan Tassies. This is an old Pampered Chef Recipe, from my days as a Pampered Chef Kitchen Consultant. I have made these scrumptious lemon tartlets countless times throughout the years, and know you will love them.