Lemon Pie Tarts

 

lemon pie tartsWhen a recipe is not only easy and quick but also impressive-looking, you know you’ve got a keeper.  And these Lemon Pie Tarts fit the bill.

I had been seeing them on Pinterest but, not being much of a lemon-lover, I kinda ignored them.  But since I had a church event to plan food for, I decided to give them a try since they looked pretty easy.

I’m so glad I did.  These little guys are so easy but so cute!  And I think you could really use any pie filling you wanted to use.  Lemon is a no-brainer because it’s such a pretty pastel color.

The original recipe I found (and several others) used much larger flower cutters.  This requires you to only use every other mini-muffin tin well when baking.  Well, call me lazy, but I really didn’t want to have to take twice as long to bake these suckers up.  So I chose a smaller flower cutter, which I think made the crust-to-filling ration even better!

lemon pie tarts cutting the crust

lemon pie tarts muffin tin

piercing the crust

fresh out of the oven crusts

baked crusts ready for filling

Lemon Pie Tarts
Easy, quick, cute party food.
Write a review
Print
Cook Time
5 min
Cook Time
5 min
Ingredients
  1. 1 box ready-to-bake pie crusts (roll-out type)
  2. 1 can lemon creme (lemon pie filling in the baking aisle)
  3. powdered sugar
Instructions
  1. Set out your pie crusts so that they come to room temperature.
  2. When ready, preheat over to 450 degrees.
  3. Roll out the pie crust, then use your flower cutter to cut out as many flowers as will fit. I got about a dozen flowers using my cutter. It just depends on the size you choose.
  4. Place flower crusts into wells of a mini muffin pan. With smaller flowers, don't press all the way down. You want to have at least the edges of the petals flaring out a bit on the edge.
  5. Pierce the bottoms with a fork to prevent air bubbles.
  6. Bake for 5 minutes, or until lightly golden on the edges. Remove from pan and allow to cool.
  7. When ready to serve, dust the empty shells with powdered sugar. Open the lemon creme and spoon it into a pastry bag. Fill the shells with the filling and serve.
Notes
  1. If you don't have a pastry bag you can use a ziploc bag. Spoon the filling into the bag, seal it, then cut a small corner at the bottom of the bag to fill.
  2. The rolled out pie crusts come two to a box. I got a couple dozen flowers out of one box. Again, it depends on the size cutter you use.
Mormon Mavens http://www.mormonmavens.com/

May we also suggest...

Leave a Reply

CommentLuv badge