Lemon Tartlets Recipe
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
- Let pie crusts come to room temperature. Lay 1 curst out on lightly floured surface. Roll slightly to remove creases.
- Cut pie crust with 1 ½-inch fluted cookie cutter. Place in mini muffin pan which is lightly sprayed with cooking spray.
- Bake at 375 degrees for 8 minutes until lightly golden. Remove from pan; cool.
- Prepare pudding according to package directions; stir in lemon zest. Let cool and spoon into prepared shells. Garnish.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 21g | |
| Recipe makes 24 servings | |
| Calories 90 | |
| Calories from Fat 49 | 54% |
| Total Fat 5.43g | 7% |
| Saturated Fat 2.11g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 3mg | 1% |
| Sodium 120mg | 5% |
| Potassium 21mg | 1% |
| Total Carbs 9.15g | 2% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.07g | 0% |
| Protein 1.05g | 2% |
