These Mini Lemon Tarts are scrumptious with a sugar cookie crust, lemon pie filling, and topped with a dollop of Cool Whip!
Ariel brought these to a potluck at my house recently. Since then, I have made them a few times for neighbors and everyone has asked for the recipe. Thank you, Ariel, for sharing this recipe!
Lemon pie filling (If you can’t find it pre-made, then make a batch of Jell-O Lemon Pudding and Pie Filling. You will need white sugar, eggs, and water if you do this)
Sugar cookie dough (You can buy a pre-made dough, make a box dough, or make your favorite recipe from scratch)
Butter a mini muffin pie tin. Put a heaping tablespoon (or a melon baller scoop’s worth) of cookie dough in each tin. Press the dough up the sides of each tin and make sure there is a little indentation in the middle for the pie filling.
Put a heaping teaspoon of lemon filling in each crust. Bake at 350 degrees for 10 to 15 minutes or until the edges are golden. Let cool completely.
Top each tart with a dollop of Cool Whip. Store in the refrigerator until Potluck Time!