Ingredients
Preparation
Preheat the oven to 400°F. Prepare the tartlet shells: Lightly spray the tartlet pans with spray oil (or brush with melted butter).
Use the eggroll wrappers to line the pans, pushing the dough into the ridges in the sides. Trim off the excess with scissors. Lightly spray the insides of the tartlet shells with oil or brush with butter. Bake until crisp and golden brown, 6 to 8 minutes, or as needed. Transfer the shells to a wire rack to cool.
The tartlets can be made ahead to this stage, but they must be assembled at the last minute. Store the shells in an airtight container, and the filling in the refrigerator.
Meanwhile, prepare the lemon filling: Combine the sugar and cornstarch in a mixing bowl and whisk to mix. Whisk in the eggs and egg whites. Bring the lemon juice and lemon zest to a boil in a heavy saucepan. Whisk this mixture in a thin steam into the egg mixture. Return the mixture to the pan and bring to a boil, whisking steadily.
Reduce the heat and simmer for 1 minute or until thickened. Transfer the lemon mixture to a bowl and let cool to room temperature.
Not more than 5 minutes before serving, spoon the lemon filling into the crusts. Arrange the fresh raspberries on top and sprinkle the tartlets with confectioners' sugar. Serve at once.
Yield
Serves 6
Cook Time
Prep Time: 20 mins.
Cook Time: 15 mins.
Nutrition Facts
Nutrition information is provided as a resource. Values will vary depending on specific ingredients used.
Serving Size: 1
Number of Servings: Serves 6
Amount Per Serving:
Calories: 407
Calories from Fat: 81
Amount per Serving
% Daily Value*
Amount per Serving
% Daily Value*
Total Fat 9g
13%
Carbohydrates 91g
30%
Dietary Fiber 10g
40%
Saturated Fat 7g
35%
Calories 407kcal
20%
Cholesterol 80mg
26%
Protein 14g
23%
Sodium 234mg
9%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
