Lemon Tartlets 3 refrigerated pie crusts ( I used Pillsbury) 1 c. butter 1 c. sugar c. freshly squeezed lemon juice 6 egg yolks 1 large egg 1 cup Cool Whip raspberries (optional) powdered sugar for dusting (optional) Instructions
Lemon Tartlets with Lemon Curd - Pretty lemon tartlets with the best lemon curd you've ever had! Definitely a crowd pleaser as an appetizer or dessert at your next party! ❊I'll never make these again. The dough was tuff even though I hardly handled it.
These tartlets are pretty much “leftover” tartlets. I mentioned that I like to keep some shortbread cookie doughs in my freezer. And I knew that I had to dig one out when I realized I spent too much time staring at that jar of leftover lemon curd from.
These little flaky tart shells filled with silky smooth lemon cream filling and topped with juicy fresh raspberries are completely from scratch with just 6 ingredients. Source: Raspberry Lemon Tartlets ~Sweet & Savory by Shinee Related
Perfect bite sized desserts for any special occasion or Easter brunch this weekend. With a buttery, flaky flower crust and sweet, tart creamy filling, this dessert will have all of your guests wanting more.
These vegan and paleo lemon tartlets are so good! They are like a combination of vegan lemon cheesecake and vegan lemon bars. The crust is almond and coconut. They are easy to make in the blender and so beautiful for Mother's Day or any spring or summer d