Pillsbury Lemon Tarts

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READY IN: 55mins
SERVES: 24
YIELD: 24 tarts
UNITS: US

INGREDIENTS

Nutrition
  • Crust
  • 1
    (18 ounce) roll Pillsbury sugar cookie dough (3 inches )
  • Filling
  • 1
    medium lemon
  • 34
    cup sugar
  • 6
    tablespoons butter or 6 tablespoons margarine
  • 2
    eggs, beaten
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DIRECTIONS

  • Heat oven to 350°F
  • Lightly grease 24 small tart pans or miniature muffin cups.
  • Remove cookie dough from wrapper.
  • Place 1 rounded teaspoon of dough in each tart pan; gently press in bottom and up side.
  • Place tart pans on cookie sheet.
  • Bake at 350°F for 7 to 9 minutes or until light golden brown.
  • Cool 1 minute; carefully remove cookie tart shells from tart pans and place on wire racks.
  • Grate peel from lemon (about 4 to 5 teaspoons); set aside.
  • Squeeze juice from lemon, adding water if necessary to equal 1/4 cup; place in 2-quart saucepan.
  • Stir in sugar and butter.
  • Heat over medium heat until butter is melted.
  • Remove from heat; stir in beaten eggs. Cook over low heat, stirring constantly, until mixture thickens.
  • Stir in lemon peel. Cool slightly, about 15 minutes. (Lemon filling can be refrigerated at this point until ready to serve).
  • To serve, spoon about 1 tablespoon lemon filling into each cookie tart; place on serving plate.* Garnish as desired.
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