Perfect for a tea party! Lemon Tartlets from our friend Renee at Two in the Kitchen.
Ingredients
- 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.