Crust
1 cup softened butter
1/2 cup sugar
1/2 teaspoon vanilla extract
1 egg
2 cups flour
1/4 teaspoon salt
Filling
3 eggs
1 1/2 cups sugar
3 tablespoons flour
1/2 teaspoon baking powder
2 teaspoons grated lemon peel
2 tablespoons lemon juice

Crust
Beat together butter, sugar, vanilla and egg. Stir in flour and salt. Cover and chill 1 hour till firm. Heat oven to 350°F. Spray 48 miniature muffin cups with nonstick cooking spray. Shape dough into 1 inch balls. Place 1 ball in each cup. Press dough onto bottom and up sides of cups. Spoon scant 1 tablespoon filling into each crust. Bake 18-20 minutes till centers are puffed and edges light brown. Cool in pan 5 minutes. Lift tarts from pan to rack to cool completely. Before serving, sprinkle with powdered sugar.
Filling
Beat or whisk all ingredients together.