One of the lemon-lovers is our grandson, Noah. He’s pretty hands-on in the kitchen so he was happy to make a batch of lemon tartlets during one of his sleep-overs.
The soft dough can be pressed into the mini muffin tins with your floured fingers but it is so much easier and uniform using a wooden shaper. Noah got the hang of it and went to town shaping each tart.
makes 24 tartlets
1/3 cup sugar
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.
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
Pampered Chef Recipe
Noah making Lemon Tartlets
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