Lemon Tartlets

I am a huge fan of lemon.
Lemon anything.
I.love.lemon!

Let me tell ya, this little dessert did not disappoint.
It is pure lemon lushiousness!

Recently, we were on a road trip through Amish country 
& we stopped at this little roadside store.
There were these large sleeves of pie filling & the lemon one 
just somehow found it's way into my hand.
 

After much thought & deliberation, I decided to make some little pies lemon tartlets.

Although they sound & look incredibly faaancy, they could not be easier to put together

... no 'french pastry chef' degree necessary.

First, I started with a box pie crust.
These things are so versatile.

Roll out the dough & cut out circles.

Simple ... a kindergartner could do it.

My cutter outer: this handy-dandy glass.

The circles should be, well, just about this size.

All the left-over dough should be squooshed together, like so.

Roll it out & viola, 2 more tartlet shells.

Next, after lightly spraying a regular-sized muffin pan, place each circle in place.

Bake according to the box directions.

Golden perfection.

This is where it gets tricky.

Snip off the end of the pie filling & fill each of the cooled tartlet shells.

Be sure & hold your mouth just the right way while you're filling these ;)

I decided to take these little delights to our fellowship meal at church.

These lovely lemon tartlets needed to be shared!

I served them on my green & white palm leaf dish for the perfect color compliment.

 

 Aren't these caaute?!

For the final over-the-top step, top with a small fluff of whipped cream.

{Use the kind in the can to make these cute little flower shapes}

Oh, I am in love with this dessert.

It was easy, adorable, & delicious.