I’m glad that I read previous reviews before I made these cookies. I doubled the zest and added fresh lemon juice. They are still very light. Instead of the frosting, I glazed them with a powdered sugar and fresh lemon juice glaze.
It gave them a little bit of a sour kick when you first put them in your mouth. I would also use a cookie press next time to make them look nicer since they don’t spread out.
Good overall, however, without frosting they have a really light flavor. I actually added a little bit of lemon juice and it seemed to help. It’s a personal preference thing . . .
Ingredients:
Tart Shells:
- 1/2 cup butter, softened
- 1/3 cup sugar
- 1 egg white
- 1 1/4 cups flour
LEMON DROPS Filling:
- 2 eggs
- 1/3 cup sugar
- 1 Tbs. butter melted & cooled
- 2 tsps. lemon zest
- 3 Tbs. lemon juice
- powdered sugar
Directions:
- 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 refrigerator.
- Sprinkle with powdered sugar before serving.
From: allrecipes.com
