Description
Lemon Pie Tarts are a 2-ingredient wonder!
Ingredients
Scale
- 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.