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Easy Lemon Tarts

Convenient refrigerated cookie dough make these small tarts quick and easy. They feature a great lemon flavor, and Lemon Drop candies give them big kid appeal. Add a sprinkle of fresh lemon zest on top for an extra garnish. —Dawn Higgins, Manassas, Virginia
  • Total Time
    Prep: 25 min. Bake: 20 min. + cooling
  • Makes
    3 dozen


  • 1 tube (16-1/2 ounces) refrigerated sugar cookie dough
  • 4 ounces cream cheese, softened
  • 6 tablespoons thawed lemonade concentrate
  • 1/3 cup instant lemon pudding mix
  • 1-1/2 cups whipped topping
  • 1/3 cup crushed lemon-drop candies, optional


  • Preheat oven to 350°. Divide and shape dough into 36 balls (about 2 teaspoons each). Using floured hands, press each onto the bottom and sides of a greased mini-muffin cup.
  • Bake until golden, 18-22 minutes. Reshape cups if necessary. Cool in pans 5 minutes. Remove to wire racks to cool completely.
  • For filling, place cream cheese, lemonade concentrate and pudding mix in a large bowl; beat 2 minutes. Beat in 1/2 cup whipped topping. Fold in remaining whipped topping.
  • Spoon scant 1 Tbsp. filling into each cup. If desired, sprinkle with crushed candies. Refrigerate leftovers.
Nutrition Facts
1 mini tart: 87 calories, 4g fat (2g saturated fat), 5mg cholesterol, 69mg sodium, 11g carbohydrate (8g sugars, 0 fiber), 1g protein.

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