Another great recipe from our friend Analida at Ethnic Spoon. These light Lemon Tartlets are easy to make and a pleasure to eat!
- 1 package shortbread tartlet shells
For the filling:
- 2 eggs large
- 1/2 cup sugar superfine
- 3 1/2 oz unsalted butter cubed
- 1/2 cup lemon juice fresh squeezed, about 2 lemons.
Whipped cream topping:
- 1 cup heavy cream
- 1 Tbsp confectioner's sugar
For the full recipe (and picture tutorials) click here.