Wednesday, March 9, 2011

Lemon Mini Tarts


2 eggs yolks
3 tablespoons butter, melted
1/2 cup powdered sugar
2 tablespoons fresh squeezed lemon juice
1 tablespoon lemon peel
1 tablespoon sugar
24 mini frozen phyllo shells ( or use mini tartlets shells)
Fruit for topping ...either raspberries or blueberries)

1. Heat oven to 350 degrees. Whisk together egg yolks, butter, powdered sugar, lemon juice, lemon peel and sugar in a small bowl.
2. Spoon 1 teaspoon filling into each frozen phyllo shell. Bake about 13 to 15 minutes,or until center is set.
3. If desired, garnish with 1 raspberry or 1 blueberry.
Makes 12 servings. ( 2 tarts per serving)
Recipe adapted from Diabetic Cooking

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