Directions:

For filling:
Beat eggs, sugar, flour, baking powder, lemon peel and lemon juice in small bowl with electric mixer on medium speed or with wire whisk until smooth.

Cover and refrigerate.

For tarts:
Beat butter, sugar, vanilla and egg in large bowl with electric mixer until smooth. Stir in flour and salt.

Cover and refrigerate about 1 hour or until firm.

Heat oven to 350 F.

Spray 48 miniature muffin cups with cooking spray.

Shape dough into 48-1 inch balls. Place one ball in each muffin cup. Press dough into bottom and up sides of cups.

Spoon slightly less than 1 tablespoon filling into each cup.

Bake 18-20 minutes or until centers are puffed and edges are light brown. Cool in pans for 5 minutes.

With tip of knife, lift tarts from muffin cups to wire rack to cool completely, about 30 minutes.

Just before serving, sprinkle tarts with powdered sugar.