LEMON TARTLETTE RECIPES

Steps:

• In a small heavy saucepan over medium heat, whisk the eggs, sugar, lemon juice and zest until blended. Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a metal spoon. Transfer to a small bowl; cool for 10 minutes. Cover and refrigerate until chilled., Just before serving, spoon lemon curd into tart shells. Garnish with raspberries, mint and/or cream if desired. Refrigerate leftovers.

Steps:

• Preheat oven to 325°F. Spray cups of Deluxe Mini-Muffin Pan with nonstick cooking spray. For tart shells, in Classic Batter Bowl, beat butter and sugar until light and fluffy. Add egg white; blend well. Add flour; mix just until well blended. Using Small Scoop, drop level scoops of dough into muffin cups. Press dough into cups with well-floured Mini-Tart Shaper.For filling, lightly whisk eggs in Small Batter Bowl. Whisk in sugar and butter. Zest lemon using Zester/Scorer. Finely chop zest to measure 2 teaspoons zest. Add zest and 3 tablespoons lemon juice to Batter Bowl; mix well. Pour filling evenly into tart shells.Bake 20-22 minutes or until edges are light golden brown. Remove pan to Stackable Cooling Rack; cool 5 minutes. Carefully remove tartlets from muffin cups. Cool completely. Store in tightly covered container in refrigerator. Sprinkle with powdered sugar before serving, if desired.