I got a mini tart pan from my mom for Christmas and I had been looking for a reason to use it. I love mini desserts, mainly because they are perfect for parties and showers. Also, because no matter how many I eat, I feel healthier because they are small. I knew the recent open house I hosted would be a great opportunity to try out my new pan. Now if you grew up in the south, every potluck had Lemon Pie. It’s so yummy and refreshing and I get the itch to make them every summer. Because it’s cold and creamy, it just seems perfect for a summertime dessert. I realize it is no longer summer, but it’s still 80 something degrees here in TN so just go ahead and make this. It’s really good anytime of the year anyway. Typically, this lemon pie recipe I used would call for graham cracker crust, but since I was using my new pan and wanted it to be sturdy little “easy to pick up” dessert, I used a normal pie crust. They turned out super cute and couldn’t be easier. Top with a little cool whip or fresh whipped cream.
See below for step x step instructions (with pictures) and scroll to the bottom for the printable recipe!
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Glass Bowls // Reamer (similar) // Glass Measuring Cup
Recipe:
Step 1: Preheat oven to 350 degrees.
Step 2: Roll out your Pillsbury pie crust and cut with tart cutter. If you don’t have one of these pans, you could easily do this in a mini muffin pan. Just use a cookie cutter or glass to cut the correct size circle.
Cutting Board // Mini Tart Cutter
Step 3: Press the pie crust into the tart pan or mini muffin pan.
Step 4: Prick crust with a fork.
Step 5: Par-bake the crust until slightly golden. about 10 minutes or so. Don’t let it brown too much as you will cook again with the filling. Let the crust cool completely.
Step 6: In a bowl, mix together sweetened condensed milk, egg yolks, lemon juice and salt for a few minutes until well combined.
Step 7: Divide the mixture into the pre-baked crusts.
Step 8: Bake for 7-8 minutes.
Step 9: Remove from oven and allow to cool completely.
Step 10: Once the tarts are cool, refrigerate until ready to serve. You will want them to get good and cold for at least 2 hours before serving.
These are great to make ahead. I piped a little cool whip on top and sprinkled with pistachios for a little crunch.
**You can use this same recipe just to make a full pie or large tart, just cook for a couple extra minutes.
Products I used:
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