Ingredients
- ½ cup lemon curd
- 1 (1.9-ounce) package frozen miniature phyllo tart shells
- 1 egg white
- ½ teaspoon cream of tartar
- 1 tablespoon sugar
How to Make It
- Preheat oven to 375°F.
- Evenly spoon lemon curd into tart shells.
- In a bowl, with an electric mixer, beat egg white with cream of tartar until soft peaks form. Add sugar and continue beating until stiff peaks form. Spoon evenly over lemon curd. Place filled tart shells on an ungreased baking sheet.
- Bake 6 minutes, or until golden brown. Cool on wire rack 5 minutes.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 45 kcal Calories from Fat: 9 kcal |
|
% Daily Value*
|
| Total Fat 1.0 g 3% |
Saturated Fat 0.0 g 0% |
Trans Fat 0.0 g |
Cholesterol 5 mg 2% |
Sodium 20 mg 0% |
carbohydrates 7 g 5% |
Sugars 5 g 6% |
Protein 1 g 2% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |
