Name: Lemon Mini Tarts
Yield: 12 servings
Ingredients: 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)

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Ingredients

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)

Directions

Yield:
12 servings

Serving size:
2 tarts

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.

Calories: 162 calories, 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.