- 1/2 cup powdered sugar
- 2 egg yolks
- 3 tablespoons butter, melted
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon lemon peel
- 1 tablespoon granulated sugar
- 24 mini frozen phyllo shells*
- Mint leaves (optional)
- Raspberries (optional)
Heat oven to 350°F. Whisk powdered sugar, egg yolks, butter, lemon juice, lemon peel, and granulated sugar in small bowl until well blended.
Spoon 1 teaspoon filling into each frozen phyllo shell. Bake about 13 to 15 minutes or until centers are set.
Garnish each tart with 1 mint leaf and 1 raspberry, if desired.
*Note. Frozen phyllo shells can be found in the freezer section by the other frozen hors d’oeuvres.
Yield: 12 servings. Serving size: 2 tarts.
Nutrition Facts Per Serving:
Calories: 162, Carbohydrates: 20 g, Protein: 2 g, Fat: 8 g, Saturated Fat: 3 g, Cholesterol: 66 mg, Sodium: 62 mg, Fiber: 0 g
Exchanges per serving: 1 Bread/Starch, 11/2 Fat, 1/2 Fruit.
Copyright Diabetic Cooking.