Mini Lemon Tarts

Mini Lemon Tarts

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)

Cool Whip

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!

Classic Lemon Bars

Lemon Bars

This classic lemon bar recipe has been in my recipe book for years.  The combination of the fresh lemon juice and zest give the filling a luscious lemon taste along with a buttery shortbread crust.   This is great potluck dessert for any occasion and for any season!


1 1/2 cup flour

1/2 cup powdered sugar plus a little extra for the top

3/4 c. butter, softened

4 eggs

1 1/2 cup white sugar

1/2 cup fresh lemon juice

2 T. flour

2 to 3 tsp. grated lemon peel

Preheat oven to 350 degrees.  Line a 13 x 9 inch pan with parchment paper, extending up the sides of pan.

Combine the 1 1/2 cup flour, powdered sugar, and butter with a mixer on low speed until crumbly.  Press the mixture evenly into the pan.  Bake for 20 minutes or until very light brown.

Using the same mixer and bowl (no need to wash or rinse them!), beat together the eggs, white sugar, 2 T. flour, and lemon peel until well blended.  Pour over the warm crust and return to the oven for another 15 to 20 minutes or until the filling is set and the bars are just beginning to brown around the edges.

Let the bars cool completely.  Lift the edges of the parchment and place on a cutting board.  Cut into bars.

Store in an airtight container (in the fridge if you’re making them the day or two before).  Dust them with sifted powdered sugar right before potluck time!