Mini Lemon Phyllo Tarts Makes 15

15 mini phyllo shells

buttery cooking spray

1/4 cup fresh lemon juice

¼ cup fresh orange juice

zest of 2 lemons and 1 small orange (about 1/3 cup)

2 large eggs

2 large egg yolks only

4 tbsp unsalted butter, cut into pats

½ cup granulated sugar

2-4 tbsp granulated sugar for sprinkling

Whipped cream

Turbinado sugar

Preheat the oven to 350°

Place the phyllo cups on a baking sheet and spray with the cooking spray. Sprinkle with 2-4 tbsp of sugar. And bake for 5- 10 minutes or until golden brown. Let cool completely.

Whisk the eggs, egg yolks and the ½ cup of sugar in a bowl until fluffy. Add the lemon and orange zest. Stir to combine. Add the lemon and orange juice and stir to combine.

In a medium saucepan cook the egg mixture over medium heat, stirring constantly, until thickened. 10- 15 minutes. Pour the mixture into a bowl and set in an ice bath.

Stir in the butter, one pat at a time. Place in the refrigerator to cool. About 5 minutes. The mixture should be cool to the touch.

Fill a pastry bag with the lemon filling and pipe into the tart shells. Freeze for 1 hour. Garnish with whipped cream and a sprinkle of the Turbinado sugar before serving.