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Lemon Pie Tartlets

Lemon Pie Tartlets | Magnolia Days

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.

Lemon Pie Tartlets | Magnolia Days

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 | Magnolia Days
4 from 11 votes
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Lemon Pie Tartlets

An easy recipe for lemon pie tartlets. Fresh lemon juice and zest give the tartlets fresh flavor.
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6
Author Renee Dobbs

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

  1. 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)
  2. 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.
  3. 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.

 

Recipe Rating




char

Friday 19th of June 2020

sooooooo good and easy

Rosie

Tuesday 18th of July 2017

How do you remove the aluminum. I don't see them in the pictures. R

Katie Moseman

Tuesday 18th of July 2017

Once they've chilled in the refrigerator, they should be solid enough to slide out of the aluminum pans (in other words, after step 3).

Food to Fitness

Friday 19th of July 2013

This looks so perfect and cute. Great!

Katherine G

Sunday 16th of December 2012

They look scrumptious!!!

Nancy @ gottagetbaked

Saturday 15th of December 2012

Ain'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!