Lemon Tartlets (Print Version)
# Ingredients:
→ Crust
01 -
3 refrigerated pie crusts (Pillsbury or similar brand)
→ Lemon Filling
02 -
230g butter
03 -
250g sugar
04 -
120ml freshly squeezed lemon juice
05 -
6 egg yolks
06 -
1 large egg
07 -
240ml whipped topping (Cool Whip)
→ Garnish
08 -
35-36 fresh raspberries (optional)
09 -
Powdered sugar for dusting (optional)
# Instructions:
01 -
Preheat oven to 190°C (375°F).
02 -
Roll out pie dough and use a large round cookie cutter (approximately 7.5cm diameter) to cut out 34-36 disks.
03 -
Fit the dough disks into the holes of a mini-muffin pan. Press the sides down gently to ensure the dough keeps its shape during baking. Prick the bottom of each disk with a toothpick several times to allow steam to escape.
04 -
Bake for 10-12 minutes or until the crusts are golden brown. Remove from the oven and allow to cool for a few minutes before transferring to a cooling rack to cool completely before filling.
05 -
Melt the butter in a medium saucepan over medium-low heat. Whisk in the sugar, lemon juice, egg yolks, and egg. Cook for 10 minutes, stirring constantly, until the mixture thickens. Remove from heat and allow to cool completely.
06 -
Once cooled, gently fold the whipped topping into the lemon mixture until well incorporated.
07 -
Fill each tartlet shell either by spooning in the filling or by placing the filling in a large piping bag, cutting the tip, and piping into the shells.
08 -
Cover the tartlets and refrigerate overnight to set the filling properly.
09 -
Just before serving, garnish each tartlet with a fresh raspberry and dust lightly with powdered sugar if desired. Keep refrigerated until ready to serve.
# Notes:
01 -
These tartlets can be made up to 2 days in advance and kept refrigerated.
02 -
The top of a frosting container lid works well as a makeshift cutter for the dough disks.