Well I love the beginning of another year. I generally feel so new and energized. Talking about crisp, for reasons unknown I generally need lemons toward the beginning of the new year. Possibly this is on the grounds that after all the chocolate treats I ate up over the special seasons, I am simply prepared for something else. Or then again perhaps this is on the grounds that I'm as of now needing daylight during these troubling winter months.
Whatever it is, I simply love a crisp explosion of lemony goodness in January. Well these really little Lemon Tartlets totally hit the spot.
These tartlets look pretty and exquisite however they are so natural to make. I simply utilize refrigerated pie shells and cut out around 35 adjusts and fit them into a smaller than usual biscuit tin. Here is a little clue to remove them: I found that the top from a locally acquired container of icing makes the ideal size shaper to make the mixture adjusts fit into the smaller than normal biscuit openings.
When you prepare the shells, The lemon filling meets up shortly of whisking the fixings in a pan over medium warmth. Subsequent to refrigerating them over night simply decorate them with raspberries and powdered sugar and you have a pretty and dainty treat. Despite the fact that the raspberries are discretionary I thoroughly prescribe them in light of the fact that in addition to the fact that they make the tarts so lovely the sweetness of the raspberry matches pleasantly with the pungency of the lemon filling.
- 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)
Instructions
- 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.
- LemonFilling
- 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
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