Lemon Tartlets with Raspberries and Cool Whip Recipe
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.
- 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
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
- Preheat the oven: Set your oven to 375 degrees Fahrenheit to prepare for baking the tartlet shells.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Chill overnight: Cover the filled tartlets and refrigerate overnight to allow the filling to set and flavors to meld.
- Garnish and serve: Just before serving, garnish each tartlet with fresh raspberries and a light dusting of powdered sugar if desired.
- 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
