I cannot quite wrap my head around the fact that we are now in the year 2016. Seriously?? I still feel like we just had the big turn of the millennium and that was already 16 years ago. Remember that crazy Y2K scare and how it ended up being nothing at all. Crazy how time flies!!
Well I love the start of a new year. I always feel so fresh and excited. Speaking of fresh, for some reason I always crave lemons at the start of the new year. Maybe it’s because after all the chocolate treats I devoured over the holidays, I am just ready for something different. Or maybe it’s because I’m already craving sunshine during these dreary winter months.
Whatever it is, I just love a fresh burst of lemony goodness in January. Well these pretty little Lemon Tartlets completely hit the spot.
These tartlets look pretty and elegant but they are so easy to make. I just use refrigerated pie shells and cut out about 35 rounds and fit them into a mini muffin tin. Here is a little hint to cut them out: I found that the lid from a store bought can of frosting makes the perfect size cutter to make the dough rounds fit into the mini muffin holes.
Once you bake the shells, The lemon filling comes together in ten minutes of whisking the ingredients in a saucepan over medium heat. After refrigerating them over night just garnish them with raspberries and powdered sugar and you have a pretty and dainty treat. Although the raspberries are optional I totally recommend them because not only do they make the tarts so pretty but the sweetness of the raspberry pairs nicely with the tartness of the lemon filling.
I hope you enjoy your New Year. Oh and here is one of my resolutions: I plan to be much more regular on the blog now that I am comfortably moved into my new home. So here is to many yummy treats and eats in 2016! See you soon. 🙂
What do you look forward to in 2016?
Here are some cooking tools to help make this recipe:
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- 3 refrigerated pie crusts ( I used Pillsbury)
- 1 c. butter
- 1 1/4 c. sugar
- 1/2 c. freshly squeezed lemon juice
- 6 egg yolks
- 1 large egg
- 1 cup Cool Whip
- 35-36 raspberries (optional)
- powdered sugar for dusting (optional)
- Pre heat oven to 375 degrees
- Roll out pie dough and use a large round cookie cutter to cut out approximately 34-36 disks. (I found that the top of a frosting lid works well for this)
- Fit the dough into the holes of a mini-muffin pan. Push the sides down over the top to help the dough keep it's shape during baking. Prick the bottom of each dough disk with a toothpick a few times to allow steam to escape.
- Bake for ten to twelve minutes or until the crusts are golden brown. Remove from the oven and allow to cool for a few minutes. Place them on a cooling rack to fully cool before filling them.
- Make the filling by melting the butter in a medium saucepan over medium-low heat. Whisk in the sugar, lemon juice, egg yolks and egg. Cook for ten minutes stirring constantly until the mixture thickens. Remove from the heat and allow to completely cool. Fold in the Cool Whip.
- Fill the pie shells by either spooning in the filling or placing filling in a large freezer bag, cutting a hole in the corner and squeezing the filling in the pie shells.
- Cover and refrigerate overnight.
- Garnish with fresh raspberries and powdered sugar if desired.
- Store in the refrigerator.
- Makes 34-36 tartlets
Try these other lemon recipes: