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