Lemon Tarts

These pretty tartlets baked in mini fillo shells, are just right for a holiday dessert buffet or to add to your cookie tray. Takes only minutes to prepare.


1 egg


2 tablespoons brown sugar

1 tablespoon lemon juice

1 teaspoon grated lemon zest

1/8 teaspoon ground nutmeg

1/8 teaspoon salt

3 tablespoons butter, melted

2 (2.1 ounce) packages frozen mini fillo shells


1 can aerosol whipped cream

24 maraschino cherries, halved or 24 fresh raspberries

Honey Tips

Honey Is Magic

In the days before biology and botany were understood, people thought it was a special kind of magic that turned flower nectar into honey.


Preheat oven to 375°. Line a baking sheet with foil and lightly coat with non-stick cooking spray.
Beat egg until fluffy. Continue beating while adding honey. Beat in brown sugar, lemon juice, zest, nutmeg, salt and melted butter. Put mixture into a measuring cup for easy pouring.
Place fillo shells on a baking sheet and fill with lemon mixture almost to the top.
Bake 12 minutes or until filling is bubbly and golden brown. Remove to rack to cool. (Can be prepared early in the day.)
Just before serving, pipe a swirl or whipped cream on each tart. Top with half a maraschino cherry or a fresh raspberry.
Yields: 24 tartlets