Lemon Tarts!

I'm on a lemon kick recently. If it has lemon zest in it, I will bake it excitedly. I think it has something to do with my new Martha Stewart grating set:

If you're engaged, put this on your registry NOW! You'll thank me later when you're collecting lemon zest in your cute little plastic container. 

When I saw the recipe for these on my friend Marissa's blog, I knew I had to get out my graters again. These are so cute, and so easy to make! I give this recipe five stars. :)

(adapted from Marissa's recipe)

For the tart shells: 

1/2 cup softened butter

1/3 cup sugar

1 egg white

1 1/4 cups flour

For the filling:

2 eggs

1/3 cup sugar

1 tablespoon of butter, melted and cooled

2 teaspoons lemon zest

3 tablespoons lemon juice

Preheat oven to 325. 

Tart Shells: Beat butter and sugar until fluffy. Blend in egg white. Add flour and mix until blended. 

Spray a mini muffin pan with cooking spray, and divide the dough up into 24 pieces and press into mini muffin shells.

Tart Filling: Whisk the eggs, then whisk in rest of the ingredients. Spoon filling into tart shells.

Bake 20(ish) minutes until light golden brown. Let tarts sit in the pan for a few minutes, and then remove to a wire rack. Store in the fridge. Remove from fridge 10ish minutes before serving (or else the shells will be a little hard).

I liked them, Jeff liked them, and a dozen or so of my fellow law students liked them. I even ate a few for breakfast one day!