Lemon Flower Tarts
Spring is here! And while the old adage “April showers bring May-flowers” is in the works, I just couldn’t wait that long- so I cooked up my own flowers! This recipe is crazy easy- they probably take about 10 minutes from start to finish. (That is, if you cheat and use a store bought pie crust like I did.) You simply cut out the pie crust with a flower shaped cookie cutter, arrange in a mini muffin tin, bake, fill, & serve. That’s it. And what a happy end result!
Watch the recipe video!
Recipe
Using a flower shaped cookie cutter, cut the pie crust into flowers. Gently press the flower cut outs into a mini muffin tin, so that the petals sit on the top of the pan while the center dips into the muffin well. Prick the bottom of the flower with a fork and bake at 450 for 5 minutes or until just golden brown. Allow to cool completely.
Spoon the lemon pie filling into a pastry bag (or a small plastic bag with one end trimmed off) and pipe into the depressed center of the cooled flower. Garnish with a dusting of confectioners' sugar, if desired, and serve!
Ingredients
Directions
Using a flower shaped cookie cutter, cut the pie crust into flowers. Gently press the flower cut outs into a mini muffin tin, so that the petals sit on the top of the pan while the center dips into the muffin well. Prick the bottom of the flower with a fork and bake at 450 for 5 minutes or until just golden brown. Allow to cool completely.
Spoon the lemon pie filling into a pastry bag (or a small plastic bag with one end trimmed off) and pipe into the depressed center of the cooled flower. Garnish with a dusting of confectioners' sugar, if desired, and serve!
Thanks to Kid And Kin for the recipe!
Responses