Tart Shells:
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
Directions:
-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. Step3: Divide into 24 pieces and shape into the muffin cups.
For filling:
-Lightly whisk eggs.
-Whisk in sugar and butter, lemon zest and juice. Mix well. Step3: 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.
-Remove from pan and cool completely. Store tightly covered in refrigerator. Sprinkle with powdered sugar before serving.