Lemon Tartlets Recipe

You can make shells 1 to 2 weeks early and freeze. Make filling day before.

Spoon filling into tartlet shells approximately 2 hours before serving.

Put filling in a zip lock bag – cut one corner and use the bag like a pastry bag to fill tartlets.

Do not use can whipped cream – it will get runny too fast. I usually get little Johnny jumpups and put a flower peddle or two on each tartlet, very pretty and spring like.