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This bright and zesty lemon tartlet recipe transforms simple ingredients into elegant bite-sized desserts perfect for gatherings. The creamy lemon filling balances perfectly with the buttery crust, creating a dessert that looks impressive but requires minimal effort.
I first made these tartlets for my sister's bridal shower and they disappeared within minutes. The bright yellow centers garnished with fresh raspberries created such a beautiful presentation that guests were taking photos before devouring them.
Ingredients
- Refrigerated pie crusts: Using premade crusts saves tremendous time without sacrificing flavor. Make sure they're properly thawed for easy handling.
- Butter: Creates the rich base for our lemon filling. Use unsalted butter for better control of the final flavor.
- Sugar: Balances the tartness of the lemons perfectly. Regular granulated works best in this recipe.
- Freshly squeezed lemon juice: The star ingredient that gives authentic bright flavor. Always use fresh lemons rather than bottled juice for the best taste.
- Egg yolks and whole egg: Provides structure and richness to the filling. Room temperature eggs incorporate more smoothly.
- Cool Whip: Lightens the filling texture and adds creaminess. Must be folded gently to maintain its airy quality.
- Raspberries: Optional but adds a beautiful color contrast and complementary flavor to the lemon.
- Powdered sugar: Creates an elegant finishing touch when dusted over the completed tartlets.
Step-by-Step Instructions
- Prepare the crusts:
- Preheat your oven to 375°F. Take your refrigerated pie crusts and roll them out on a lightly floured surface. Using a round cookie cutter approximately 3 inches in diameter cut out 34 to 36 disks from the dough. The top of a frosting container works perfectly for this if you don't have the right sized cutter.
- Form the tart shells:
- Gently press each dough circle into the cups of a mini muffin pan. Work carefully to ensure the dough goes all the way to the bottom and up the sides evenly. Press the edges down slightly over the top of each cup to help maintain shape during baking. Using a toothpick prick the bottom of each shell several times to prevent bubbling.
- Bake the shells:
- Place the muffin pans in your preheated oven and bake for 10 to 12 minutes until the crusts turn a lovely golden brown. Watch carefully during the last few minutes as they can quickly go from perfect to overdone. The shells should be completely cooked through but not dark brown.
- Cool completely:
- Remove the pans from the oven and let the shells cool in the pan for about 5 minutes. This brief cooling helps them set and makes removal easier. Carefully transfer the shells to a wire cooling rack to finish cooling completely before adding the filling.
- Prepare lemon filling:
- In a medium saucepan melt the butter over medium low heat. Once melted whisk in the sugar followed by the lemon juice egg yolks and whole egg. The mixture will look somewhat separated at first but keep whisking.
- Cook the filling:
- Continue cooking the mixture over medium low heat for approximately 10 minutes whisking constantly. This constant motion prevents the eggs from scrambling and ensures a smooth filling. You'll know it's ready when the mixture thickens enough to coat the back of a spoon.
- Cool and lighten the filling:
- Remove the lemon mixture from heat and allow it to cool completely to room temperature. This will take about 30 to 45 minutes. Once cooled gently fold in the Cool Whip using a rubber spatula with a light hand to maintain airiness.
- Fill the tart shells:
- Transfer the lemon filling to a piping bag or a plastic freezer bag with a corner snipped off for more precise filling. Alternatively you can carefully spoon the filling into each shell. Fill each tart shell to just below the rim.
- Chill overnight:
- Cover the filled tartlets loosely with plastic wrap and refrigerate overnight. This resting time allows the filling to set properly and the flavors to fully develop.
- Garnish and serve:
- Just before serving top each tartlet with a fresh raspberry and dust lightly with powdered sugar using a small sieve for even distribution.
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The secret to these tartlets is definitely in the filling. My grandmother taught me that the constant whisking might seem tedious but it makes all the difference between a smooth silky filling and one that has cooked egg bits throughout. I still remember standing on a stool in her kitchen learning this technique when I was just eight years old.
Make Ahead and Storage
These tartlets are perfect for making ahead of time. After assembly they keep beautifully in the refrigerator for up to three days though they're best within the first two days. Store them in an airtight container with layers separated by parchment paper to prevent sticking or crushing.
For longer storage you can freeze the unfilled tart shells for up to a month. Simply place them in a freezer safe container with parchment between layers. When ready to use thaw them at room temperature for about 30 minutes before filling.
The lemon filling can also be made separately and refrigerated for up to four days before being used to fill the shells. Just be sure to cover it with plastic wrap pressed directly onto the surface to prevent a skin from forming.
Flavor Variations
While the classic lemon version is delightful there are several ways to customize these tartlets. For a lime version substitute an equal amount of freshly squeezed lime juice for a more tropical flavor. Key lime juice works especially well for a more intense citrus punch.
For an orange variation use half lemon juice and half orange juice keeping the total amount the same. Add a teaspoon of orange zest to enhance the flavor even further.
A lemon raspberry fusion can be created by gently folding 1/4 cup of raspberry puree strained to remove seeds into the lemon filling before adding the Cool Whip. This creates a beautiful pink hue and adds complexity to the flavor profile.
Serving Suggestions
These tartlets shine at afternoon tea parties brunches or as part of a dessert buffet. Present them on a tiered serving stand for an elegant presentation at baby showers weddings or holiday gatherings.
For a more substantial dessert plate serve two tartlets with a small scoop of vanilla ice cream and a drizzle of raspberry coulis. A sprig of fresh mint adds a lovely color contrast and refreshing aroma.
These also pair beautifully with champagne or prosecco for celebratory occasions or with a cup of Earl Grey tea for a more relaxed setting. The bright lemony flavors cleanse the palate making them perfect as the finishing touch to a rich meal.
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Frequently Asked Questions
- → Can I make these lemon tartlets ahead of time?
Yes! These tartlets actually benefit from being made ahead. The filling needs to refrigerate overnight to set properly. You can make them up to 2 days before serving and store them covered in the refrigerator.
- → Can I use homemade pie crust instead of refrigerated?
Absolutely! While the recipe calls for refrigerated pie crusts for convenience, you can substitute your favorite homemade pie crust. Just roll it to about 1/8-inch thickness before cutting into disks.
- → What can I substitute for Cool Whip?
If you prefer not to use Cool Whip, you can substitute stabilized whipped cream. Simply whip 1 cup heavy cream with 2 tablespoons powdered sugar and 1/2 teaspoon vanilla until stiff peaks form.
- → How do I store leftover lemon tartlets?
Store any leftover tartlets in an airtight container in the refrigerator for up to 3 days. The crusts may soften slightly over time but will still taste delicious.
- → Can I freeze these lemon tartlets?
Yes, you can freeze the tartlets without the raspberry garnish. Place them on a baking sheet until frozen solid, then transfer to an airtight container. Freeze for up to 1 month. Thaw in the refrigerator overnight before garnishing and serving.
- → What other fruit can I use to garnish besides raspberries?
Blueberries, blackberries, or small slices of strawberry work beautifully. You could also use thin slices of lemon, mint leaves, or even a small dollop of lemon curd for variation.