Lemon Tartlets Recipe

### Step 1: Heat the oven and cut the dough

Preheat the oven to 375°F, then unroll the refrigerated pie crusts on a lightly floured surface. Use a large round cookie cutter (or the top of a frosting lid) to cut about 34–36 neat disks from the three crusts. Work with a few extra disks in case of breakage; handle the dough gently so it stays cohesive and doesn’t stretch too thin.

### Step 2: Form the tartlet shells and bake

Fit each disk into the holes of a mini-muffin pan, pressing the sides down and slightly over the rim so the shells hold their shape while baking. Prick the bottom of each shell a few times with a toothpick to let steam escape. Bake for 10–12 minutes until the crusts are a warm, even golden brown. Remove from the oven, let them rest a few minutes in the pan, then transfer to a cooling rack to cool completely before filling.

### Step 3: Cook the lemon filling until glossy and thick

In a medium saucepan over medium-low heat, melt the butter and whisk in the sugar, freshly squeezed lemon juice, six egg yolks and the whole egg. Stir constantly for about ten minutes until the mixture visibly thickens into a glossy, custard-like lemon curd that coats the back of a spoon. Remove from the heat and let it cool completely to room temperature so it stabilizes.

### Step 4: Fold, prepare to pipe, and capture the filling

Once the lemon curd is fully cooled, gently fold in the Cool Whip until the texture becomes lighter, airy, and slightly mousse-like — smooth, pale yellow with a soft sheen. Transfer the filling into a piping bag or a large freezer bag with a cut corner for neat assembly; set the filled bag beside the cooled tartlet shells so you’re ready to fill them quickly.

<br><img src="https://toprecipelist.com/wp-content/uploads/2026/01/Lemon-Tartlets-Recipe-step.png" style="width:300px; max-width:300px; height:auto; margin: 0px 0;"/>

### Step 5: Fill, chill overnight, and finish

Spoon or pipe the lemon filling into each prebaked shell until they’re generously filled but not overflowing. Cover the tray and refrigerate overnight so the filling sets and flavors meld. When ready to serve, gently top each tartlet with a single fresh raspberry and lightly dust with powdered sugar for a frosted, delicate finish. Store any leftovers in the refrigerator.

<br><img src="https://toprecipelist.com/wp-content/uploads/2026/01/Lemon-Tartlets-Recipe-final-dish.png" style="width:300px; max-width:300px; height:auto; margin: 0px 0;"/>