These Lemon Tartlets are the perfect blend of tangy lemon and sweet cream, all nestled in a crisp, buttery crust. Each bite offers a refreshing burst of flavor that’s both sophisticated and satisfying. Whether for a special occasion or a simple treat, these tartlets are sure to impress.
Whenever I make these Lemon Tartlets, my husband’s eyes light up like a kid in a candy store. It started with a spontaneous weekend bake, and now these tartlets have become a much-anticipated treat in our household. The combination of the tangy lemon filling and the crisp, buttery crust makes them a hit with everyone, especially during family gatherings. My little family loves them so much that I often catch my husband sneaking a few from the fridge late at night. These tartlets have become our sweet tradition, bringing a little sunshine to our lives, one bite at a time.
Why These Lemon Tartlets Will Become Your New Favorite Dessert
- Tangy and Sweet: The perfectly balanced lemon filling brings a refreshing tanginess, complemented by a hint of sweetness from the sugar and Cool Whip.
- Buttery Crust: The crisp, buttery pie crust provides the ideal base, adding a delightful crunch to every bite.
- Bite-Sized Bliss: These tartlets are not only delicious but also conveniently sized, making them perfect for entertaining or indulging in a quick sweet treat.
- Simple Yet Elegant: With just a few ingredients and easy steps, you can create a dessert that looks and tastes like it came from a high-end bakery.
Ingredients:
- 3 refrigerated pie crusts (I used Pillsbury)
- 1 cup (225g) butter
- 1 1/4 cups (250g) sugar
- 1/2 cup (120ml) freshly squeezed lemon juice
- 6 large egg yolks
- 1 large egg
- 1 cup (240g) Cool Whip
- 35-36 raspberries (optional)
- Powdered sugar for dusting (optional)
Directions:
- Preheat your oven to 375°F (190°C).
- Roll out the pie dough and use a large round cookie cutter to cut out about 34-36 circles. (Tip: The lid of a frosting container works well as a cutter.)
- Gently press each dough circle into the cups of a mini-muffin pan, ensuring the edges slightly overlap the top to help maintain their shape during baking. Poke the bottom of each dough disk a few times with a toothpick to allow steam to escape.
- Bake for 10-12 minutes or until the crusts turn golden brown. Remove from the oven and let them cool slightly before transferring them to a cooling rack to cool completely.
- To make the lemon filling, melt the butter in a medium saucepan over medium-low heat. Gradually whisk in the sugar, lemon juice, egg yolks, and whole egg. Cook for about 10 minutes, stirring constantly, until the mixture thickens. Remove from heat and let it cool completely before gently folding in the Cool Whip.
- Fill the cooled pie shells with the lemon filling. You can either spoon the filling in or pipe it using a freezer bag with the corner snipped off.
- Cover the tartlets and refrigerate them overnight to set the filling.
- Before serving, garnish each tartlet with a fresh raspberry and a dusting of powdered sugar, if desired. Store any leftovers in the refrigerator.
Notes:
- Substitutions: If you prefer a different citrus flavor, try substituting the lemon juice with lime or orange juice for a fun twist.
- Storage: These tartlets can be made a day in advance and stored in the refrigerator, making them a great option for preparing ahead for parties.
- Nutritional Tip: For a lighter version, you can substitute the Cool Whip with a homemade whipped cream made from heavy cream and a touch of vanilla extract.
