Lemon Tartlets

I cannot quite wrap my head around the fact that we are now in the year 2016.  Seriously??  I still feel like we just had the big turn of the millennium and that was already 16 years ago.  Remember that crazy Y2K scare and how it ended up being nothing at all.  Crazy how time flies!!

Well I love the start of a new year.  I always feel so fresh and excited.  Speaking of fresh, for some reason I always crave lemons  at the start of the new year.  Maybe it’s because after all the chocolate treats I devoured over the holidays, I am just ready for something different.  Or maybe it’s because I’m already craving sunshine during these dreary winter months.

Ingredients
Vegetarian
Produce
35 Raspberries
Refrigerated
1 Egg, large
6 Egg yolks
Condiments
1/2 cup Lemon juice, freshly squeezed
Baking & Spices
1 cup Cool whip
1 Powdered sugar
1 1/4 cup Sugar
Bread & Baked Goods
3 Pie crusts, refrigerated
Dairy
1 cup Butter

Ingredients

3 refrigerated pie crusts ( I used Pillsbury)
1 c. butter
1 1/4 c. sugar
1/2 c. freshly squeezed lemon juice
6 egg yolks
1 large egg
1 cup Cool Whip
35-36 raspberries (optional)
powdered sugar for dusting (optional)
Instructions

Pre heat oven to 375 degrees
Roll out pie dough and use a large round cookie cutter to cut out approximately 34-36 disks. (I found that the top of a frosting lid works well for this)
Fit the dough into the holes of a mini-muffin pan. Push the sides down over the top to help the dough keep it's shape during baking. Prick the bottom of each dough disk with a toothpick a few times to allow steam to escape.
Bake for ten to twelve minutes or until the crusts are golden brown. Remove from the oven and allow to cool for a few minutes. Place them on a cooling rack to fully cool before filling them.
LemonFilling
Make the filling by melting the butter in a medium saucepan over medium-low heat. Whisk in the sugar, lemon juice, egg yolks and egg. Cook for ten minutes stirring constantly until the mixture thickens. Remove from the heat and allow to completely cool. Fold in the Cool Whip.
Fill the pie shells by either spooning in the filling or placing filling in a large freezer bag, cutting a hole in the corner and squeezing the filling in the pie shells.
Cover and refrigerate overnight.
Garnish with fresh raspberries and powdered sugar if desired.
Store in the refrigerator.



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