Preparation:
In heavy 1-quart saucepan, with wire whisk, beat egg, sugar, lemon rind and juice, and butter just until mixed. Cook mixture over low heat, stirring constantly, until thickened--about 5 minutes. Do not boil. Remove from heat and strain lemon mixture into small bowl.
Place phyllo cups on plate or tray and fill with lemon mixture, dividing evenly. Cover tartlets loosely with a sheet of plastic wrap. refrigerate until well chilled. Just before serving, until well chilled. Just before serving, top each tartlet with a flour and arrange on a serving tray. |
