Lemon Tartlets

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.

Lemon Tartlets

Ingredients
  1. 3 refrigerated pie crusts ( I used Pillsbury)
  2. 1 c. butter
  3. 1 1/4 c. sugar
  4. 1/2 c. freshly squeezed lemon juice
  5. 6 egg yolks
  6. 1 large egg
  7. 1 cup Cool Whip
  8. 35-36 raspberries (optional)
  9. 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.