Lemon Tartlets Recipe

Make Lemon Tartlets Recipe: easy mini lemon curd tartlets with crisp crusts and bright, silky filling.

Ingredients

• 3 refrigerated pie crusts (I used Pillsbury)
• 1 cup butter
• 1 1/4 cups sugar
• 1/2 cup freshly squeezed lemon juice
• 6 egg yolks
• 1 large egg
• 1 cup Cool Whip
• 35-36 raspberries (optional)
• powdered sugar for dusting (optional)

Instructions

Step 1: Preheat and shape the dough

Preheat the oven to 375°F and get ready to turn the refrigerated pie crusts into tiny tart shells. Roll each sheet lightly if needed, then use a large round cookie cutter (a frosting-lid top works great) to cut about 34–36 disks. Gently press each disk into the holes of a mini‑muffin tin, pushing the sides down and over the top so the dough holds a little extra height. Prick the bottoms a few times with a toothpick so steam can escape during baking. This is a quick, rhythmic step — keep the scraps to reroll if needed.

Step 2: Bake and cool the shells

Bake the fitted mini shells for 10–12 minutes until the edges are golden brown and slightly puffed; they should look flaky with a crisp exterior and a tender, layered interior. Remove the pan from the oven (set aside off the surface — we only show finished results on the table), let the tartlets sit a few minutes, then transfer them to a cooling rack to come to room temperature so they hold their shape when filled.

Step 3: Cook and finish the lemon filling

Make the lemon curd by melting the butter in a saucepan, then whisking in sugar, freshly squeezed lemon juice, egg yolks, and the whole egg; cook gently while stirring until the mixture thickens into a glossy, velvety curd (about ten minutes). Remove from heat and let it cool completely so it firms slightly. Fold in the Cool Whip gently until the filling is pale, billowy, and silky — the texture becomes lighter but still creamy and pipeable.

Step 4: Fill the tart shells and chill

Spoon or pipe the finished lemon filling into each cooled tart shell — use a freezer bag with the corner snipped for neat, even portions if you like. Arrange the filled tartlets on a platter or tray, cover, and refrigerate overnight so the filling sets and the flavors meld. Chilling tightens the curd to a smooth, spoonable consistency.

Step 5: Garnish and present

Just before serving, top each tartlet with a single ripe raspberry and dust very lightly with powdered sugar for a soft, snowy contrast on the edges and berry. Arrange the tartlets neatly on a rectangular ceramic serving platter with a delicate blue floral border to add a cottage‑chic frame to the bright yellows and reds.

Step 6: Store and yield

Keep the tartlets refrigerated in a covered container; they stay best within a few days. This recipe yields about 34–36 miniature lemon tartlets — perfect for a gathering or to share with neighbors.

Notes

• Keep the pie crust cold until you cut and press it into tins to prevent shrinking.
• Cook the lemon curd low and slow, stirring constantly to avoid scrambled eggs.
• Cool the curd completely before folding in Cool Whip to maintain texture.
• Use a piping bag or a snipped freezer bag for neat, even tartlet filling.
• Store filled tartlets in a single layer in a covered container; best within three days.