LEMON EGG TARTS

Ingredients:

1/2	cup	MAGNOLIA GOLD BUTTER UNSALTED, melted
45	pc	siomai or wonton wrappers

4	pc	MAGNOLIA BROWN EGG, use egg yolks only
4	pc	MAGNOLIA BROWN EGGS
1/4	cup	MAGNOLIA GOLD BUTTER UNSALTED, softened
1/4	cup	powdered milk
1/4	cup	lemon concentrate
1/4	tsp	iodized fine salt
2	tbsp	glucose
1/2	cup	sugar
1-1/2	cups	water
		confectioner's sugar for dusting

Procedure:

Preheat oven to 400°F. Grease 15 muffin pans or tart pans (2-1/2” size) with melted butter.
Press to fit 3 siomai or wanton wrappers on each pan. Set aside.
Mix together egg yolks, whole eggs, butter, powdered milk, lemon concentrate and salt. Beat lightly.
In a saucepan, combine glucose, sugar and water. Boil until syrupy. Gradually add syrup to egg yolk mixture, beating with a wire whisk or hand mixer. Scoop mixture into wanton wrapper-lined pans until 2/3 full.
Bake for 20 to 25 minutes or until center is firm. Cool. Refrigerate until ready to serve. Dust with confectioners’ sugar on top.

Makes 12 to 15 servings.

Share This Recipe