It is time for pie! Perhaps you want one all to yourself. Ever feel that way? I have. Although I am more of a cake person there are a few pies I could devour easily. One thing I am not so skilled at is the first slice. It looks like a mangled, broken wad of pie on a plate. This is something I need to work on since I’m a food blogger. Mangled pies don’t look so good. At least slicing is not an issue with lemon pie tartlets.
I have not been a fan of lemon most of my life. There was a time when the only thing lemon I liked is my mother-in-law’s pie. It has only been recently that I started enjoying the flavor. I even embraced it with a salad dressing. My tastes keep evolving as time goes by. My mother-in-law’s pie is still my all time favorite. I adapted her recipe to make these tartlets.
The pie crust is store-bought. I know, I know. It does make the tartlets super easy to make. No fussing with a crust or having to get mini tart pans. If you want to make a graham cracker crust and you have mini tart pans, then go homemade. The key to the flavor is the fresh lemon juice and zest.
Now you can have your pie and eat the whole thing! I think it would be fun to tell someone you just ate a whole pie. No need to admit it was only a little lemon pie tartlet. Your secret is safe with me. Oh and on the subject of crusts…what is your secret to the perfect pie crust?
Lemon Pie Tartlets
Ingredients
- 1 package of 6 graham cracker tart shells
- 1 can sweetened condensed milk 14 ounces
- 3 egg yolks
- 6 tablespoons fresh squeezed lemon juice
- 1/2 to 1 teaspoon grated lemon zest
Instructions
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Preheat the oven to 350 degrees F. Place the tart shells on a baking sheet. (Do not remove the crusts from the little aluminum pie pans)
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In a medium bowl, whisk together the sweetened condensed milk and egg yolks. Stir in the lemon juice and zest. (The more zest the stronger the lemon flavor). Fill the tart shells with the lemon filling mixture.
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Bake the tartlets for 15 minutes. Cool tartlets to room temperature and then refrigerate for at least 2 hours. Serve and enjoy!
Recipe Notes
An easy recipe for lemon pie tartlets. Fresh lemon juice and zest give the tartlets fresh flavor.
Jen @ Juanita's Cocina says
December 11, 2012 at 7:08 amThese are my dream dessert! Gorgeous!
Renee says
December 12, 2012 at 9:38 amOh yes, I remember you saying how much you love lemon. These really are a treat for you.
Rachel Cooks says
December 11, 2012 at 7:29 amThese are adorable and I love how easy they are! Perfection!
Renee says
December 12, 2012 at 9:37 amThanks Rachel!
Terry B Gardner (@tbgdesign) says
December 11, 2012 at 9:13 amLOOK AT YOU BEING ALL WILD AND CRAZY WITH THAT PHOTOGRAPHY. New angles and even a fork in the food. LOVE !
Renee says
December 12, 2012 at 9:37 amThanks so much Terry! You know I listen to your advice and it is helping me take better photos.
Kim Bee says
December 11, 2012 at 12:03 pmSo pretty, just makes a gal like me want to dive head first right into one.
Renee says
December 12, 2012 at 9:36 amThank you Kim! And it would not take long to eat your way out after diving into one of these little tartlets.
Holly says
December 11, 2012 at 12:24 pmOh these are perfect year round! you can’t go wrong with lemon and how I wish I had some of these sweet, individual pies in front of me right now!
Renee says
December 12, 2012 at 9:36 amThanks Holly! We do enjoy lemon pie all year long. It is a nice kick of citrus to have anytime.
Lyn @LovelyPantry says
December 11, 2012 at 3:45 pmSo beautiful, Renee! These tartlets are so perfect – the tops so smooth and even. Lovely!!!
Renee says
December 12, 2012 at 9:35 amThanks Lyn! It’s easy to get the tops smooth. The filling levels out before you put them in the oven.
Kate | Food Babbles says
December 11, 2012 at 8:05 pmIsn’t that wonderful how your tastes change over time? Unlike you, I have always been a huge lemon fan. These little tartlets are adorable! I bet they taste just as good as they look. I’ll definitely be bookmarking these to make soon. Love them!
Renee says
December 12, 2012 at 9:33 amThanks Kate. They sure are good. My husband was hovering around the kitchen waiting for me to give him the go ahead to eat them. They disappeared quick.
Stephie @ Eat Your Heart Out says
December 12, 2012 at 9:31 pmI feel like I’d eat just about anything if it was in tartlet form. They’re just so danged cute!
Carla says
December 14, 2012 at 9:06 amThese little lemon pies are cute! I’m not a pie fan, but I do like graham cracker crust. And lemon. I can’t believe you were never really a lemon fan! PS love the styling! Told you that you are getting better 🙂
Anita at Hungry Couple says
December 14, 2012 at 10:21 pmSo adorable. And my Mr. LOVES lemon desserts! 🙂
Nancy @ gottagetbaked says
December 15, 2012 at 9:50 pmAin’t NOTHING wrong with store bought pastry! Since pie dough is my baking Everest, I usually have store bought back up in my freezer. These tartlets are so beautiful – I’m drooling over that luscious, golden, smooth filling. I love how simple this recipe is too – I can’t wait to try it!
Katherine G says
December 16, 2012 at 7:10 pmThey look scrumptious!!!
Food to Fitness says
July 19, 2013 at 3:36 amThis looks so perfect and cute. Great!
Rosie says
July 18, 2017 at 11:55 amHow do you remove the aluminum. I don’t see them in the pictures. R
Katie Moseman says
July 18, 2017 at 12:31 pmOnce they’ve chilled in the refrigerator, they should be solid enough to slide out of the aluminum pans (in other words, after step 3).