Lemon Pie Tarts are a 2-ingredient wonder!
When 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!
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.
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.
Topping with powdered sugar is optional. You could also serve a tiny floof of whipped cream on top. Floof is a word, right?
Lemon Pie Tarts are a great little party food and would look amazing beside Anna’s cookies!
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Lemon Pie Tarts
Description
Lemon Pie Tarts are a 2-ingredient wonder!
Ingredients
- 1 box ready-to-bake pie crusts (roll-out type)
- 1 can lemon creme (lemon pie filling in the baking aisle)
- powdered sugar (optional)
Instructions
- Set out your pie crusts so that they come to room temperature.
- When ready, preheat over to 450 degrees.
- 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.
- 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.
- Pierce the bottoms with a fork to prevent air bubbles.
- Bake for 5 minutes, or until lightly golden on the edges. Remove from pan and allow to cool.
- 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.
