This is a print preview of "Lemon Tartlets" recipe.

Lemon Tartlets Recipe
by Sheila Smith Thomas

Lemon Tartlets

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.

Rating: 4/5
Avg. 4/5 1 vote
Prep time: United States American
Cook time: Servings: 24 Tartlets

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.