Today's recipe for Lemon Tartlets comes from Tea Time Magazine!
I love their gorgeous magazine full of beautiful recipes and Tea Time
inspiration!! These tarts, which use ready made pie dough, are easy
to make and so delicious!
So first, unroll the pie dough onto a lightly floured surface. Using a
3" round or scalloped cookie cutter, cut 6 rounds from pie dough.
Press rounds into tartlet pan/s and place tartlet pan/s on a rimmed
I used my Williams Sonoma Mini Tarts Baking Set, which I highly
recommend. Another option is their 3 inch Tartlet Pan Set. Mini
muffin pans can be used, but sometimes it is more difficult to
remove the baked tarts from them without breaking.
Next, just combine wet ingredients as directed and pour into
tartlet shells. I use my liquid measuring cup to easily pour
Bake approximately 15 minutes, then let tartlets completely
cool in pan. Remove them from the pan to decorate.
To make the Whipped Cream, just combine heavy cream and
confectioners' sugar and beat at high speed with an electric mixer
(I use my hand held mixer) until stiff peaks form.
Then transfer the mixture to a piping bag fitted with an open star
tip and pipe in pretty swirls to decorate tarts. You could also just use
a spoon and place dollops of the whipped cream on top. Garnish
with a lemon curl if desired.
EASY LEMON TARTS
1/2 (14.1 ounce) package refrigerated pie dough (1 sheet)
1 large egg
1/4 cup sugar
1/2 teaspoon fresh lemon zest
1/4 cup fresh lemon juice
1/2 cup plus 1 tablespoon cold heavy whipping cream, DIVIDED
1 tablespoon confectioners' sugar
Garnish: lemon curls
Preheat oven to 350 degrees.
Unroll pie dough on a lightly floured surface. Using a
3-inch round cutter, cut 6 rounds from pie dough.
Press into 6(2 1/2-inch) tartlet pans. Place tartlet pans
on a rimmed baking sheet. Set aside.
In a small bowl, combine egg, sugar, lemon zest, lemon
juice, and 1 tablespoon cream, whisking to blend.
Divide egg mixture evenly among prepared tartlet pans.
Bake until filling is set, approximately 15 minutes.
Let tartlets cool completely on a wire rack. Remove
from tartlet pans. Set aside.
In a small bowl, combine remaining 1/2 cup cream
and confectioners' sugar. Beat at high speed with an
electric mixer until stiff peaks form.
Transfer whipped cream to a piping bag fitted with a
large open-star tip (Wilton #1M). Pipe a decorative
swirl on top of tartlets. Garnish with a
lemon curl if desired.
These delicious little lemony bites are sure to please!!