Lemon Tartlets with Raspberries and Cool Whip Recipe

Introduction

These Lemon Tartlets are a delightful bite-sized treat, perfect for parties or a refreshing dessert. With a crisp mini pie crust and a creamy, tangy lemon filling, they offer a perfect balance of sweet and tart flavors.

Ingredients

• 3 refrigerated pie crusts (such as Pillsbury)
• 1 cup butter
• 1 1/4 cups sugar
• 1/2 cup freshly squeezed lemon juice
• 6 egg yolks
• 1 large egg
• 1 cup Cool Whip
• 35-36 raspberries (optional)
• Powdered sugar for dusting (optional)

Instructions

1. Step 1: Preheat the oven to 375 degrees Fahrenheit.
2. Step 2: Roll out the pie dough and use a large round cookie cutter (or a frosting lid) to cut out about 34-36 disks.
3. Step 3: Fit each dough disk into the holes of a mini-muffin pan. Push the sides down over the top edges to help the dough keep its shape during baking. Prick the bottom of each crust a few times with a toothpick to allow steam to escape.
4. Step 4: Bake the crusts for 10 to 12 minutes until golden brown. Remove from the oven and let cool for a few minutes, then transfer to a cooling rack to cool completely before filling.
5. Step 5: To make the lemon filling, melt the butter in a medium saucepan over medium-low heat. Whisk in the sugar, lemon juice, egg yolks, and whole egg. Cook, stirring constantly, for about 10 minutes until the mixture thickens. Remove from heat and let it cool completely.
6. Step 6: Fold the Cool Whip gently into the cooled lemon mixture until well combined.
7. Step 7: Fill each cooled pie shell with the lemon filling, either by spooning it in or using a freezer bag with a corner cut off to pipe the filling neatly.
8. Step 8: Cover the filled tartlets and refrigerate overnight to set.
9. Step 9: Before serving, garnish with fresh raspberries and a dusting of powdered sugar, if desired.

Tips & Variations

• Use fresh lemon juice for the brightest flavor; bottled lemon juice can make the filling taste less vibrant.
• Try using whipped cream instead of Cool Whip for a richer texture.
• If you prefer a zestier filling, add 1 teaspoon of lemon zest to the mixture while cooking.
• Gluten-free pie crusts can be substituted to accommodate dietary restrictions.

Storage

Store the lemon tartlets covered in the refrigerator for up to 3 days. They are best enjoyed chilled. If needed, allow them to come to room temperature for 10 minutes before serving—avoid reheating, as it may affect the texture of the filling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the tartlets ahead of time?

Yes, make the tart shells and filling a day in advance. Fill them and refrigerate overnight for the best flavor and texture.

Can I freeze the tartlets?

It’s not recommended to freeze filled tartlets as the filling may separate or become watery upon thawing. You can freeze the baked crusts unfilled for up to a month and fill them fresh.

Lemon Tartlets with Raspberries and Cool Whip Recipe

Print Recipe

★★★★★

4.7 from 113 reviews

These delightful Lemon Tartlets feature a buttery, flaky crust filled with a smooth, tangy lemon custard, topped with a dollop of whipped cream and fresh raspberries. Perfectly portioned mini desserts that balance sweetness with a refreshing citrus punch, ideal for gatherings or a light, elegant treat.

• Author: Naya
• Prep Time: 25 minutes
• Cook Time: 12 minutes
• Total Time: 12 minutes baking + 10 minutes filling cooking + cooling and chilling overnight (~8-10 hours total)
• Yield: 34–36 tartlets 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 3 refrigerated pie crusts (such as Pillsbury)

Lemon Filling

• 1 cup butter
• 1 1/4 cups sugar
• 1/2 cup freshly squeezed lemon juice
• 6 egg yolks
• 1 large egg
• 1 cup Cool Whip

Garnish (Optional)

• 35–36 fresh raspberries
• Powdered sugar for dusting

Instructions

1. Preheat the oven: Set your oven to 375 degrees Fahrenheit to prepare for baking the tartlet shells.
2. Prepare the dough: Roll out the refrigerated pie crust dough and use a large round cookie cutter or the top of a frosting lid to cut out approximately 34-36 disks.
3. Fit dough into pan: Place each dough disk into the holes of a mini-muffin pan. Push the sides of the dough down over the top edge to help maintain shape during baking. Prick the bottom of each disk with a toothpick several times to allow steam to escape.
4. Bake the crusts: Bake the crusts in the preheated oven for 10-12 minutes or until golden brown. Remove from oven and allow to cool for a few minutes, then transfer to a cooling rack to cool completely before filling.
5. Make the lemon filling: In a medium saucepan over medium-low heat, melt the butter. Whisk in the sugar, freshly squeezed lemon juice, egg yolks, and the large egg. Cook the mixture for 10 minutes, stirring constantly until thickened. Remove from heat and let cool completely.
6. Fold in Cool Whip: Once the lemon filling has cooled, gently fold in one cup of Cool Whip to add creaminess and lighten the texture.
7. Fill the tartlets: Spoon the lemon filling into each cooled crust, or place the filling into a large freezer bag, cut a small hole in a corner, and pipe filling neatly into each tart shell.
8. Chill overnight: Cover the filled tartlets and refrigerate overnight to allow the filling to set and flavors to meld.
9. Garnish and serve: Just before serving, garnish each tartlet with fresh raspberries and a light dusting of powdered sugar if desired.
10. Storage: Store any leftover tartlets in the refrigerator to maintain freshness.

Notes

• Be sure to prick the dough bottoms to prevent puffing up during baking.
• Cool the lemon filling completely before folding in Cool Whip to prevent deflating the whipped topping.
• Using a freezer bag as a piping bag helps fill tartlets neatly and evenly.
• These tartlets can be made a day ahead to save time on serving day.
• Refrigerate leftovers and consume within 3 days for best quality.

Keywords: lemon tartlets, mini lemon pie, lemon dessert, tartlet recipe, citrus tartlets, party dessert, mini tarts