Lemon Tartlets

Perfect for a tea party! Lemon Tartlets from our friend Renee at Two in the Kitchen.

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

1. Pre heat oven to 375 degrees
2. 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)
3. 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.

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