Lemon Tarts

This recipe makes a half batch of lemon tarts. You can also make them bite-size by using mini muffin cups. For a stronger lemon flavor, include up to 2 tsp of grated lemon peel - I left this out since my local grocery store doesn't sell lemons individually, least not this time of year.

Lemon Tarts
Adapted from Betty Crocker "So Simple"
6 tarts

Ingredients:
4 tbsp unsalted butter, softened
1 1/2 tbsp, plus 1/4 cup granulated sugar
1/4 -1/2 cup, plus 1/2 tbsp all-purpose flour
1 1/2 tbsp lemon juice
1/8 tsp baking powder
pinch salt
1 egg
1 tbsp powdered sugar

 1. Preheat oven to 350F degrees. Spray muffin cups with cooking spray.

2. In a medium bowl, beat butter and 1 1/2 tbsp sugar with a whisk until well mixed.

3. Beat in 1/4-1/2 cup flour until a dough forms.

4. Using a small ice cream scoop, place roughly even amounts of the dough into 6 muffin cups.

5. Press ball along bottom and sides of each muffin cup. Bake 12-15 minutes or until edges begin to turn golden brown.

6. While the muffin cups are baking, use the bowl from the dough to beat 1/4 cup sugar, 1/2 tbsp flour, lemon juice, baking powder, salt, and the egg together until well mixed.

7. Once the dough is done baking, distribute liquid mixture evenly between the baked crusts.

8. Bake 10-12 minutes or until the filling is lightly golden.

9. Cool in pan 15-20 minutes, then transfer to a cooling rack.

10. Once completely cool, sift powder sugar over the tarts.

11. Enjoy!

Nutritional Info per Tart:
Calories 144; Total Fat 8g; Cholesterol 56mg; Sodium 47mg; Total Carbs 16g; Protein 2g