LEMON DROPS

YOU’LL NEED:

Tart Shells:

1/2 C. butter, softened
1/3 C. sugar
1 Egg white
11/4 C. flour

Filling:

2 Eggs
1/3 C. sugar
1 Tbs. butter melted & cooled
2 Tsps. lemon zest
3 Tbs. lemon juice
Powdered sugar

HOW TO MAKE:

1-Preheat over to 325 degrees F.
2-Spray 2 mini muffin pans with cooking spray. In mixer bowl, beat butter and sugar until light and fluffy.
3-Add egg white; blend well. add flour; mix just until well blended. Divide into 24 pieces and shape into the muffin cups.
4-For filling, lightly whisk eggs. Whisk in sugar and butter, lemon zest and juice.
5-Mix well. Pour filling evenly into tart shells.
6-Bake 20-22 minutes or until edges are light golden brown.
7-Remove pan to cooling rack for 5 minutes.
8-Remove from pan and cool completely. Store tightly covered in refrigerator.
9-Sprinkle with powdered sugar before serving.

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