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  • Lemon Tartlets

    1 vote
    Lemon Tartlets
    Prep time:
    Cook time:
    Servings: 24 Tartlets
    by Sheila Smith Thomas
    2 recipes
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    You can make shells 1 to 2 weeks early and freeze. Make filling day before. Spoon filling into tartlet shells approximately 2 hours before serving. Put filling in a zip lock bag – cut one corner and use the bag like a pastry bag to fill tartlets. Do not use can whipped cream – it will get runny too fast. I usually get little Johnny jumpups and put a flower peddle or two on each tartlet, very pretty and spring like.

    Ingredients

    • 1 (15-ounce) package of refrigerated pie crusts (in the box)
    • 1 (3.5-ounce ) package cook and serve lemon pudding
    • 1 teaspoon fresh lemon zest
    • Garnish: sweetened whipped cream, sugared pansies, Johnny jumpups or violets

    Directions

    1. Let pie crusts come to room temperature. Lay 1 curst out on lightly floured surface. Roll slightly to remove creases.
    2. Cut pie crust with 1 ½-inch fluted cookie cutter. Place in mini muffin pan which is lightly sprayed with cooking spray.
    3. Bake at 375 degrees for 8 minutes until lightly golden. Remove from pan; cool.
    4. Prepare pudding according to package directions; stir in lemon zest. Let cool and spoon into prepared shells. Garnish.

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