About
Yummy bites of tangy goodness!!
I wanted to make a dessert to bring a friend's birthday party barbeque, but didn't want to have to deal with cutting and clean up. These tartlets were the perfect solution! Handheld mini-pies!
Tags
-
Sunnie favorited Lemon Tartlets
17 Feb 14:36
-
HylianWriter534 favorited Lemon Tartlets
27 Jun 06:14
-
cristinakilljoyway favorited Lemon Tartlets
25 Jan 22:17
-
bethany t. entered their project Lemon Tartlets to Pop Bakery
07 Sep 05:48
-
Step 1Preheat your oven to 350°F/180°C.
Unroll your pie crusts onto a flat surface.
-
Step 2Using your cup/shot glass cut out 24 small rounds. This will use most of both of the crusts. Each round should be just big enough to cover the top of the opening for each mini muffin cup.
-
Step 3Press each round down gently until they're at the bottom of the pan. They will be just shy of the top of each muffin cup.
-
Step 4Use your fork and poke a few holes in the bottom--just like you would your normal size pie.
-
Step 5Combine your sugar, lemon juice (4 tbsp if you like it really tangy :), baking powder, salt, and eggs together in a mixing bowl.
Beat on high speed with an electric hand mixer for about 3 minutes, or until it looks light and frothy.
Pour into your crusts. Try not to overfill, but honestly-these don't rise too much so if you get a little over zealous while you're pouring (like I did on a few) it will just take a bit more effort to get them out of the pan.
-
Step 6Place in your preheated oven and bake for 15 minutes.
Take out of pan as soon as you can-I scooped mine out with a soup spoon (with relatively minimal damage)-and place on cooling rack.
You'll want to let these completely cool before you serve them-at least 20 minutes if not longer. If you want to speed it up find a nice stationary fan and cool that way. Even better-if you have room in your fridge stick them in for a while to get the quickest cooling.
-
Step 7Dust with powdered sugar and enjoy!!
Comments
