Lemon Cream Pie Tartlet Shells
3 Hours
Ingredients
Tartlet Shells:
- 1 ½ cups flour
- ½ cup powdered sugar
- ½ cup cold butter
- 1 egg yolk
- 1-2 tbsp cold water
Lemon Cream Pie Filling:
- 1 (3.4 oz.) box lemon pudding mix
- 1 ½ cups milk
- ¾ cup Lemon Cream Pie Liqueur
- 8 oz. whipped topping
Topping:
- Fresh raspberries
- Chocolate curls
- Whipped cream
How to make it
- Preheat oven to 350°F.
- Make tartlet shells: Combine flour, powdered sugar, cold butter, egg yolk, and cold water. Press into molds and bake for 12-15 mins. Cool.
- Prepare filling: Mix pudding mix, milk, and liqueur. Fold in whipped topping.
- Fill tart shells and chill for 1-2 hours.
- Top with whipped cream, raspberries, and chocolate curls.
